Carrot cake pancakes

Method

1. Step 1

   Place the milk and egg in a large jug and whisk to combine.

2. Step 2

   Place the combined flour, sugar, walnuts and mixed spice in a bowl. Add pineapple and carrot and gently toss to combine. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.

3. Step 3

   Heat a non-stick frying pan over medium-low heat. Spray with a little canola oil spray. Pour three 1/4-cup (60ml) portions of batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of pancakes. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and more canola oil spray to make 12 pancakes.

4. Step 4

   Divide the pancakes among serving plates. Top with the cream cheese, extra carrot, berries and extra walnuts. Drizzle with maple syrup to serve.
   
   Feel-good brekkie
   
   We used grated carrot in these pancakes, but pumpkin also works well. Team it with ground cinnamon and chopped pecans instead of the mixed spice and walnuts.