Carrot Cake Pancakes
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Serves: 2
Prep: 10 minutes
Cook: 15 minutes
Ingredients
100 g Cottage cheese (1/2 Cup)
2 Eggs
50 g Desiccated coconut (1/4 Cup)
40 g Wholemeal flour (1/4 Cup)
1 teaspoon Baking powder
2 teaspoon Natvia
1 teaspoon Cinnamon
0.5 teaspoon All spice
Pinch of salt
75 g Carrot, grated (1/2 Cup)
Olive oil, for greasing
Walnuts, for sprinkling
Greek yoghurt, for serving
Method
- Combine the ingredients except the carrot in a blender and blitz until smooth.
- Stir in the carrot.
- Heat a frying pan to medium heat and grease with olive oil. Pour in ¼ cups worth of batter and cook for a minute or so until bubbles dot the surface. Flip and cook for another 20 seconds or so. Continue until all the batter has been used up.
- Serve with some walnuts and Greek yoghurt as well as some Natvia sprinkled over the top
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 18.5g | 17.1g | 23.3g | 1560 | 373 | 180g |
