Perfect for a cosy weekend brunch as we head into autumn, these carrot cake protein pancakes are naturally high in protein and full of flavour. They taste just like a slice of carrot cake - but made with Purition, fresh carrot and warming spices, plus a little cream cheese topping if you fancy.
INGREDIENTS
- 40g of any nutty Purition flavour (we used Almond & Orange)
- 50g flour (we used self raising)
- ½ teaspoon baking powder
- 1-2 teaspoons of ground cinnamon (we used 2)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- 150ml your preferred milk
- 1 carrot, finely grated (about ½ - 1 cup)
Optional cream cheese topping:
- 1/2 cup cream cheese (room temp)
- 1/4 cup double cream
- 1/2 - 1 teaspoon vanilla extract
Optional toppings: A grating of orange zest, roughly chopped walnuts and a drizzle of maple syrup.
METHOD
- Whisk all the ingredients, except the grated carrot together until smooth. Leave the batter to rest for 10-15 minutes.
- While the batter is resting, make the cream cheese topping by mixing the cream cheese, double cream and vanilla until smooth and creamy.
- Stir the grated carrot into the rested batter.
- Heat a teaspoon of coconut oil, or butter in a frying pan on a medium/low heat.
- Add 2-3 tablespoons of batter to the pan and cook until golden on both sides.
- When bubbles start to appear on the surface, it's time to flip it over!
- Repeat until you've ran out of batter. You should be able to make 3 or 4 pancakes.
Tips & Swaps
- Toppings? We topped this stack with our homemade cream cheese frosting, a grating of orange zest, roughly chopped walnuts and a drizzle of maple syrup - but a dollop of Greek yoghurt works just as well - don't skip the grated orange though - it's for the win!
- No Almond & Orange Purition? Try it with Almond, Pistachio, Coconut, Vanilla or Coffee & Walnut instead.
- Gluten-free? Swap the flour for your gluten-free choice, try coconut flour or almond meal.
