Carrot cake cream cheese pancakes

April 06, 2017

Seriously delicious. Serves 4. Per serve: Cal: 222; Fat: 19.8g; Pro: 9.8g; Carbs: 2.3g

Meal Type: Breakfast
Recipe Type: Real Food
Serves: 4
Prep time: 00:15
Cook time: 00:15


  • 1 Carrot
  • 100 grams Cheese, Cream
  • 4 Eggs
  • 1 teaspoon Cinammon
  • 0.5 teaspoon Ground nutmeg
  • 0.5 teaspoon Mixed spice
  • 2 tablespoon Butter, salted


Heat oven to 100 degrees celcius.

Grate carrot and add to food processor. Add all other ingredients except for the butter and blend until well mixed.

Heat a non-stick fry pan over medium heat and add one quarter of the butter until melted. Use a ladle to ladle out pancakes, cooking for 3-4 minutes until bubbles appear on the top. The pancake will be more dense than a normal flour-based one. Flip and cook a further 1-2 minutes. Remove to a warm oven. Repeat until you have around 8 pancakes (enough for two each).

Serve with blueberries and coconut or Greek yoghurt.

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