Whenever we’re out for breakfast, there’s always an item on the menu that will catch my eye, ever since I was a kid, and that item is pancakes. Growing up, pancakes were usually eaten on Pancake Day, for tea. I can’t remember ever having them for breakfast, which is why I think I’m drawn to them so much. They were a rare treat! But these days, unless we’ve gone to a Vegan cafe… I can look at the pancakes on the menu, day dream a little, and then my eyes keep on sliding down that page. Quite honestly, it’s a bit of a relief. I’d
often always give in to my desire to order the pancakes and, more times than not, they were disappointing. And usually only lukewarm.
However, that is not the end of what could be a sad and rather short, story! You see I am now older, and wiser (ish) than when I was a child…and I am master of my own kitchen. Pancakes are no longer kept just for pancake day!
It’s a thing in my house. As in, most Sunday’s I decide to have pancakes for breakfast. And if I’m going to have a treat for breakfast, I’m going to ‘health’ it up a bit! Why should eating healthfully be boring? Why can’t it be pancakes? The only problem I end up having is, being the Early Riser where my fiancé is a Night Owl, I get up and make my breakfast first. And usually, he’s just waking up and trawling Instagram after I’ve posted a photograph, or walking into the kitchen as I tuck in. Cue: pancake envy. I end up having to make yet more pancakes!
Carrot Cake Protein Pancakes
- 30 g self raising flour
- 15 g pea protein
- ½ tsp baking powder
- ½ tsp ground flaxseed ~3g
- 1 medium carrot, grated ~60g
- ½ tsp vanilla extract
- 1 tbsp sugar free vanilla syrup
- 100 ml unsweetened almond milk
- 1 tbsp sultanas
- Put a frying pan over a medium heat and spray with oil.
- Mix together all the dry ingredients in a bowl.30 g self raising flour, 15 g pea protein, ½ tsp baking powder, ½ tsp ground flaxseed
- Add the grated carrot and mix well.1 medium carrot, grated
- Add the wet ingredients and stir until just combined.½ tsp vanilla extract, 100 ml unsweetened almond milk, 1 tbsp sugar free vanilla syrup
- Fold in the sultanas.1 tbsp sultanas
- Add 2 heaping tablespoons of mixture to the pan per pancake, shape into circles.
- Flip after 2-3 minutes, when the top of the pancake starts to look a little dry.
- Cook the other side for 2 minutes then serve!