Carrot Cake Pancakes with Cream Cheese Topping

Cake disguised as pancakes for breakfast? Yes, please! With a big dose of carrots, these are slightly squidgy, and would also be lovely served with maple syrup and berries.

Hands-on time 30min.

Cooking time about 20min.

Serves 4 (makes 12 pancakes)

FOR THE PANCAKES

 125g self-raising flour

 1/2tsp baking powder

 1/2tsp bicarbonate of soda

 1/2tsp ground cinnamon

 1/2tsp ground ginger

 50g light brown soft sugar  125ml milk

 1/2tsp lemon juice or white wine vinegar  2 medium eggs

 200g carrots, peeled and finely grated

 50g sultanas, optional

 25g walnuts, finely chopped, optional  Butter, to cook

FOR THE CREAM CHEESE TOPPING

 100g cream cheese

 100g Greek-style yogurt

 20g icing sugar, sifted

 1tsp vanilla extract

1 Preheat oven to 110°C (90°C fan) mark 1/4. For the pancakes, in a large bowl whisk the flour, baking powder, bicarbonate of soda, spices and sugar until combined. Measure the milk into a jug and whisk in the lemon juice/vinegar and eggs until combined.

2 Add the egg mixture and carrots to the flour bowl and whisk to mix. Whisk in the sultanas and walnuts, if using.

3 Melt a little butter in a large non-stick frying pan over medium heat. Add 2tbsp of the pancake batter per pancake, spacing apart (no need to flatten). Cook for 3-4min per side, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven while you cook remaining pancakes, adding more butter as needed. You should have 12 pancakes in total.

4 Meanwhile, make the cream cheese topping. In a medium bowl, whisk the cream cheese until softened. Add the remaining ingredients and whisk until combined.

5 Serve the pancakes with the cream cheese topping.

PER SERVING (3 pancakes and topping) 462cals, 12g protein, 20g fat (9g saturates), 56g carbs (33g total sugars), 4g fibre