Carrot and walnut pancakes

Recipe by: Michelle Darmody

Balance your favourite savoury toppings with the carrot, spices and honey of these nourishing pancakes for a brunch treat

Carrot and walnut pancakes

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • 300g spelt flour

  • 110g walnuts, chopped

  • 90g demerara sugar

  • 15g baking powder

  • 3g cinnamon powder

  • generous pinch of sea salt

  • ¼ tsp ground nutmeg

  • ¼ tsp ground ginger

  • 360g almond milk

  • 1 tsp vanilla essence

  • 8g sunflower oil

  • 4 small eggs, lightly beaten

  • 550g carrots, grated

  • 2 tsp honey

Method

  1. Mix the spelt flour, nuts, sugar, baking powder, salt, nutmeg and ginger together in a large bowl.

  2. Mix the milk, vanilla, oil, eggs, carrots and honey in another bowl.

  3. Fold the two mixtures together until they are completely combined.

  4. Heat either oil or butter in a flat pan and place a ladleful of the batter onto the pan.

  5. Cook the pancakes until they are golden underneath and then flip and the cook until golden on the other side.

You may also like...