Carrot cake pancakes

Serves 6
150g plain flour
100g walnuts, chopped and lightly toasted
2 tsp baking powder
1 tsp ground cinnamon
1pinch of salt
1/8 tsp freshly ground nutmeg
2cm root ginger piece, peeled and grated
50g brown sugar
180ml buttermilk
1 tbsp rapeseed oil
2 large eggs, lightly beaten
450g carrots, finely grated
Cooking spray

To serve:
3 tbsp butter, softened
2 tbsp honey



  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 pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook for one minute or until the bottoms are lightly browned. Repeat procedure twice with remaining batter.
  5. In a small bowl, mix the butter and honey. Serve with the pancakes.

Nutritional information:

Per serving: 396kcals, 20.2g fat (5.2g saturated), 46g carbs, 19.5g sugars, 10.6g protein, 4.1g fibre, 0.181g sodium


TOP TIP: These cakey pancakes can be eaten for breakfast, lunch or dinner. For a more savoury dish, just omit the honey butter and add some crispy grilled rashers and/or soft poached eggs.