Perfect for a cosy weekend brunch as we head into autumn, these carrot cake protein pancakes are naturally high in protein and full of flavour. They taste just like a slice of carrot cake - but made with Purition, fresh carrot and warming spices, plus a little cream cheese topping if you fancy.  

INGREDIENTS

• 40g of any nutty Purition flavour (we used Almond & Orange)
• 50g flour (we used self raising)
• ½ teaspoon baking powder
• 1-2 teaspoons of ground cinnamon (we used 2)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (optional)
• 150ml your preferred milk
• 1 carrot, finely grated (about ½ - 1 cup)

Optional cream cheese topping:

• ½ cup cream cheese (room temp)
• ¼ cup double cream
• ½ -1 teaspoon vanilla extract

Optional toppings: A grating of orange zest, roughly chopped walnuts and a drizzle of maple syrup

METHOD

1. Whisk all the ingredients, except the grated carrot together until smooth. Leave the batter to rest for 10-15 minutes.
2. While the batter is resting, make the cream cheese topping by mixing the cream cheese, double cream and vanilla until smooth and creamy.
3. Stir the grated carrot into the rested batter.
4. Heat a teaspoon of coconut oil, or butter in a frying pan on a medium/low heat.
5. Add 2-3 tablespoons of batter to the pan and cook until golden on both sides.
6. When bubbles start to appear on the surface, it's time to flip it over!
7. Repeat until you've ran out of batter. You should be able to make 3 or 4 pancakes.

Tips & Swaps

• Toppings? We topped this stack with our homemade cream cheese frosting, a grating of orange zest, roughly chopped walnuts and a drizzle of maple syrup - but a dollop of Greek yoghurt works just as well - don't skip the grated orange though - it's for the win!
• No Almond & Orange Purition? Try it with Almond, Pistachio, Coconut, Vanilla or Coffee & Walnut instead.
• Gluten-free? Swap the flour for your gluten-free choice, try coconut flour or almond meal.