Always check the labels of the products you use.
Method
- 1
Mix. Pancakes in a large bowl beat now together the flours sugar baking powder bicarbonate of soda cinnamon ginger salt and nutmeg in now a medium bowl or now large liquid measuring jug beat the milk yogurt coconut now oil vanilla and egg yolk until well mixed reserve egg white for step now 5 there is no need to mix it stream the wet ingredients into now the dry ingredients and beat just until mixed some small lumps are ok mix now in the carrots pecans and cinnamon now sweet bits let the batter rest now uncovered for 15 minutes while the now batter is resting heat a large skillet now preferably nonstick over medium heat heat the oven to 95 c to keep the pancakes warm tip in the egg white to the batter and mix gently until incorporated lightly oil now the hot skillet with a little now coconut oil 1 to 1 1 2 now teaspoons drop 1 4 cupfuls of batter now onto the skillet a scone and muffin lift works well here cook the pancakes now on the first side adjusting the heat now as necessary until the bottoms are brown now and the pancakes are firm enough to turn about 2 to 3 minutes now don t be tempted to turn too early or pancakes might stick turn the pancakes and cook now until brown on the second side now about 1 to 2 more minutes move the pancakes to a rack set on a baking tray and keep warm in the oven do the same again with the remaining now batter tipping in more coconut oil between batches now and adjusting the heat as necessary topping in a small bowl mix the yogurt maple syrup now and milk using the now smaller amount of maple now syrup and milk taste and tip in more maple syrup now and or milk to reach now the desired sweetness and consistency bring to the table the carrot cake pancakes with a now dollop of the topping a drizzle of now maple syrup and a sprinkle of now pecans storage instructions let any leftover pancakes leave to go now cold then move to an airtight container now or zip top bag and now freeze for up to now 3 months reheat in a 175 c oven or in a now toaster until warmed through.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
3.5 g per serving
7 % of the 50 g daily maximum · 14 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 3.5 g |
| Carbohydrate | 19.6 g |
| of which sugars | 5.9 g |
| of which free sugars | 3.5 g |
| Fat | 7.5 g |
| of which saturates | 3.9 g |
| Fibre | 2.1 g |
| Salt | 0.53 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
