Carrot cake pancakes
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Ingredients
Method
Preheat the 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 drink. 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. 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.
