Carrot And Spice Pancakes

Ingredients

• 1 cup wholemeal flour
• 2 tbsp rye bran (or wheat or oat bran)
• 2 tsp baking powder
  
• 1 1/5 tsp cinnamon
• 1/4 tsp salt
• pinch ground ginger 
• seeds of 3 cardamom pods, crushed (optional)
• 1 tbsp golden syrup (or honey)
• 3/4 cup natural yoghurt
• 1 tbsp walnut oil
• 2 large eggs, beaten
• 450g grated carrot
• zest of 1 orange

 

Instructions

1. Mix flour, salt, baking powder and spices in a bowl. 
2. In a separate dish, whisk the eggs, add golden syrup, yoghurt, and oil, and mix together.
3. Mix dry and wet mixtures until just combined. Add grated carrot and orange zest, and mix. 
4. Heat the non-stick frying pan over a moderate heat, then wipe it with oiled kitchen paper. Make sure the pan is hot before cooking the pancakes.
5. Drop a large tablespoonful of the batter per pancake into the pan, shape and flatten using back of a spoon. Make three or four pancakes at a time. Cook for about 3-5 minutes over a medium heat, then turn and cook another 2-3 minutes until golden. 

I would suggest serving them with honey and walnuts or vanilla yoghurt.