Carrot cake pancakes

Serves - 2 (2 pancakes per serving)

The batter makes about 4 small pancakes. You can just have 2 and save the leftover in the fridge for later in the week if you're not that hungry, or eat all 4 if you are.

You can also use butternut squash in place of carrot, and leave out the milk for a drier pancake.

We are not counting calories or trying to eat as little as possible, just go easy on the maple syrup. Maple syrup adds 13g carbs per tablespoon.

Nutrition per serving

Fat: 15 g

Carbs: 24 g / Fibre: 4 g (Net Carbs: 20 g)

Protein: 12 g

Ingredients

• 200 g grated carrot

• 2 eggs

• 4 T oats

• 200 ml milk of your choice (optional)

• 1 T psyllium husk (optional)

• 1 t cinnamon

• 1 t allspice

• butter (for frying)

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Method

1. Wash and grate carrot with skin on into a bowl.

2. Crack and add 2 eggs.

3. Add oats, psyllium husk, cinnamon, allspice, and whisk.

4. You can add milk to make the batter more like pancake batter (leave to thicken for 30 mins). Or you can scoop and press the dry mix into the pan.

5. Melt a knob of butter in a pan.

6. Spoon 2 tablespoons of pancake mix into the pan and spread into a pancake shape - small pancakes are easier to manage.

7. Once golden around edges, flip pancake and cook the other side.

8. Serve each pancake with a tablespoon of maple syrup.