Okay, it may not be quite a miracle – we could probably smoother an old shoe in the mascarpone and it’d taste pretty good, but still, a dish that marries breakfast with cake is nothing short of heaven. Also, this recipe has very little refined satan – ahem, sugar – which is a nice little bonus too, perfect for a day-long smugathon… until you dive into that takeaway later at least.
Carrot Cake Pancakes
Serves 4
Ingredients
- 2 egg whites
- 1 banana, mashed
- 1 teaspoon cinnamon
- 1/2 tsp ground nutmeg
- 1 small-medium carrot, finely grated
- 30g pecans, lightly toasted and roughly chopped
- 60g buckwheat flour
- A pinch of baking powder
- A pinch of salt
- 4 tablespoons milk or almond milk
- A little coconut oil for frying
- 4 generous tablespoons mascarpone
- A squeeze of lemon juice
- A drizzle of honey
- Orange zest to serve
Method
- Using a fork, whisk the egg whites and mashed banana until well combined and slightly frothy. Whisk in the cinnamon, nutmeg, grated carrot, half the pecans, flour, baking powder, and salt.
- Whisk in the milk to thin the batter then heat a little coconut oil in a non-stick pan over a medium-high heat and spoon in small amounts of the batter. Cook like regular pancakes, flipping halfway through.
- Mix the mascarpone with the lemon juice and honey, adjusting the amounts to your taste. Assemble the pancakes by placing one on a dish with a dollop of mascarpone on top. Add another pancake and top with a little more mascarpone then sprinkle over the remaining pecans and a little orange zest.