Carrot Cake Pancakes (with spiced cream cheese)
Servings: 4
These Carrot Cake Pancakes (with spiced cream cheese) are a delicious twist on regular pancakes and a great way to include vegetables in your breakfast.
Ingredients
- 200 g carrot/s (2 cups) finely grated
- 120 g wholemeal spelt flour (1 cup)
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- ¼ tsp sea salt
- 1-2 tbsp coconut sugar or rapadura
- 2 egg/s
- 1 tsp vanilla -powder or essence
- 180 g natural, Greek or coconut yoghurt (¾ cup)
- 60 ml milk (of choice) (¼ cup)
- 60 g butter, ghee or coconut oil - to cook the pancakes
Spiced Cream Cheese
- 250 g quark, labne, coconut yoghurt or cream cheese (1 cup)
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- Finely grate your carrot either by hand and place in a mixing bowl or jug. It needs to be finely grated so it cooks through (otherwise they will be crunchy). If using a Thermomix, grate 3 seconds speed 4 or until finely grated.
- Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine. If using a Thermomix reverse, 5 seconds, speed 3.
- Now add the egg, vanilla, yoghurt and milk and mix to just combine. If using a Thermomix reverse, 5 seconds, speed 3.
- Heat the butter, ghee or coconut oil in a moderately hot pan, but turn it down to a low to medium heat flipping once the mixture bubbles. Try not to cook to fast (on a high heat) as you want to give the carrot a little time to cook.
- To make the spiced cream cheese simply mix all the ingredients together.
Serve
- Serve the pancakes stacked with the cream cheese between.
- Lovely with extra fruit and nuts too.
- Drizzle with maple if required.
Store
- Store in an airtight container in the fridge.