Carrot cake pancakes

Vegetarian
Carrot cake pancakes

Prep

10 min

Cook

10 min

Serves

1

Skill

Weet BixHealth SnacksBreakfastCholesterol LoweringGood Source of ProteinGood Source of CalciumLow in SugarLow in SodiumGood Source of IronExcellent Source of Dietry Fibre
Great for grab-and-go during the week, or a lazy breakfast on the weekend, these pancakes are a sweetly-spiced way to start the day. Plus, they're an excellent source of wholegrains and fibre which are important for good gut health.
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  • 2 Weet-Bix™ Cholesterol Lowering wheat biscuits, finely crushed
  • 1/4 cup wholemeal or spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 Tbs chopped unsalted walnuts, pecans, or sunflower seeds, divided
  • 1 large carrot, finely grated (approx. 1 1/4 cup)
  • 1 egg, whisked
  • 1/2 cup So Good™ Unsweetened Almond Milk
  • 1 tsp extra virgin olive oil
To Serve
  • 1 Tbs low fat Greek yoghurt
  • 3 - 4 strawberries, sliced

Nutrition per serving

Weight, measurement and temperature conversions
2160 kJ

energy kj

19 g

protein

3 g

saturated fat

15.4 g

dietary fibre

56 g

carbohydrate

13 g

sugars

443 mg

sodium