
Enjoy the warm, spiced flavors of a classic carrot cake in a healthy, fluffy pancake form. These pancakes are packed with fresh carrots and pecans, then finished with a tangy orange-infused yogurt cream for the perfect brunch treat.
In a large mixing bowl, sift together the self-raising flour, ground cinnamon, and ground nutmeg. Stir in the sugar until well combined.
In a separate jug or bowl, whisk together the milk, 2 tablespoons of soft cheese, and the egg until the mixture is smooth and the cheese is fully incorporated.
Gradually pour the wet ingredients into the dry mixture, whisking constantly until you have a smooth batter. Fold in the grated carrot, orange zest, and chopped pecans. Allow the batter to rest for about 5 minutes.
While the batter rests, prepare the topping by mixing the remaining 100g of soft cheese with the natural yogurt. Add a small drizzle of orange juice for extra flavor if desired, then store in the fridge until needed.
Heat a teaspoon of oil in a non-stick frying pan over medium-low heat. Pour a ladleful of batter into the pan and cook until the edges look firm and bubbles begin to appear on the surface.
Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding a little more oil between batches if necessary.
Serve the pancakes warm, topped with generous spoonfuls of the yogurt mixture, a scattering of extra pecans, and a drizzle of maple syrup or honey.
For the best texture, use a fine grater for the carrots so they soften quickly while cooking. If the batter becomes too thick while resting, simply whisk in a splash of extra milk. You can easily swap the pecans for walnuts or add a handful of raisins to the batter for a more traditional cake feel.



