Carrot Cake Pancakes

Ingredients

1 1/2 cups (375mL) skim milk
1 egg, lightly whisked
1 1/2 cups (240 g) wholemeal self-raising flour
1/2 cup (75 g) self-raising flour
2 Tbs brown sugar
1/4 cup (25 g) coarsely chopped walnuts
1 tsp mixed spice
450 g can crushed pineapple, drained
2 carrots, peeled, grated
Reduced-fat spreadable cream cheese, to serve
Grated carrot, extra, to serve
Mixed berries, to serve
Chopped walnuts, extra, to serve
Maple syrup, to serve

Method

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

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 minutes to rest.

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 minutes or until bubbles appear on the surface of pancakes. Turn and cook for a further 1 minute 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.

Divide the pancakes among serving plates. Top with the cream cheese, extra carrot, berries and extra walnuts. Drizzle with maple syrup to serve.

Credits: Coles

Photo Credits: Coles