100 g walnuts, chopped and lightly toasted
2 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
Pinch of ground nutmeg
2 cm piece of root ginger, peeled and grated
50 g brown sugar
180 ml buttermilk
1 tbsp rapeseed oil
2 large eggs, lightly beaten
450 g carrots, finely grated
1 In a large bowl, combine the flour with the following six ingredients, stirring with a whisk.
2 In a separate bowl, combine the brown sugar with the buttermilk, oil and eggs.
3 Add the sugar mixture to the flour mixture, stirring until just moist. Fold in the grated carrots.
4 Coat a large nonstick pan with cooking spray and heat over a medium heat. Spoon small portions of batter onto the pan, spreading with a spatula. Cook for two minutes or until the tops are covered with bubbles and the edges look cooked. Carefully turn the pancakes over and cook for one minute or until the bottoms are lightly browned. Repeat with the remaining batter.
5 In a small bowl, mix the butter and honey. Serve with the pancakes.