Carrot and walnut pancakes with yogurt

Ingredients

For 1 serving

• Carrots60 g
• Whole wheat flour40 g
• Eggs1
• Reduced-fat milk50 ml
• Baking powder3 g
• Walnuts10 g
• Sunflower oil1 teaspoon
• Greek yogurt 2%80 g
• Honey1 teaspoon
• Cinnamonto taste

Contains: gluten, lactose, nuts, eggs,

Method

1. Peel the carrots, trim the ends and grate them finely; roughly chop the walnuts.
2. In a bowl, whisk the egg with the milk, then add the carrots, the wholemeal flour, the baking powder, a pinch of cinnamon and half the walnuts and mix until the batter is even.
3. Heat a non-stick pan over medium-low heat, grease it with the oil using kitchen paper and drop in the batter by the spoonful, spreading it a little with the back of the spoon.
4. Cook for 2–3 minutes per side, until the pancakes are golden and the carrot inside is no longer raw.
5. Meanwhile, stir the Greek yoghurt with the honey and serve it on the pancakes with the remaining walnuts.