Carrot Cake Pancakes

Ingredients

Pancakes

• 1 cup wholemeal plain flour
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon 
• 1/2 grated nutmeg
• 1 egg
• 1 cup of grated carrot
• 3/4 cup of milk 
• 1/2 cup of Greek style yoghurt (note: use Chobani or YoPRO for high protein pancakes)
• 1 tbsp of extra virgin oil

Toppings

• Walnuts 
• Sultanas 
• Maple syrup
• Or whatever floats your boat!

Method

1. Combine all dry ingredients together. 
2. Combine all wet ingredients together. 
3. Combine both dry and wet mixtures together until you have a thick batter. 
4. On a low heat, cook pancakes slowly as the batter is thick and needs time to cook right through. 
5. Top with sultanas, crushed walnuts and maple syrup or a caramel sauce.

This recipe was developed by student volunteer Alana Russo – we think she is 24 carrot GOLD! 😉