Ingredients:
1 carrot (about 140g), coarsely grated
2 Medium Eggs, separated
1½ tsp mixed spice
50g sultanas, soaked in boiled water for 10 minutes, then drained
50g walnuts, roughly chopped
½ large orange, zest finely grated
200g self-raising wholemeal flour
200ml oat milk, Unsweetened
1 tbsp vegetable oil, for frying
100g Greek-style yoghurt
100g soft cream cheese
2 tbsp maple syrup
Method:
Pre-heat your oven on its lowest setting and place a baking tray inside. In a large bowl mix together the carrot, egg yolks, mixed spice, sultanas, most of the walnuts and orange zest, flour and oat milk. In another large bowl beat the egg whites until they just form stiff peaks. Very carefully fold the whipped whites into the pancake mixture.
Heat a little oil in a large nonstick frying pan, over a low heat. Scoop in 3-4 mounds of batter (about 1 tbsp each), leaving space in between. Cook the pancakes for about 4-5 minutes per side, then repeat with the remaining batter to make about 12 in total. Keep them warm in the oven.
In a small bowl beat together the yogurt, soft cream cheese and maple syrup. Divide the pancakes between plates and spoon on the maple cream cheese.
Sprinkle with the reserved walnuts and orange zest, and serve.
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