Carrot and mandarin oat pancakes
These spiced carrot and mandarin oat pancakes are full of fiber so they are more healthy than normal pancakes. I didn’t add any sugar either, but you can do so (or use honey, agave or date syrup). Serve it with your favourite toppings – I used maple syrup.
Ingredients
Method
- Peel the mandarin, then take out any pips.
- Put the mandarin flesh into a blender or food processor. Add all the other ingredients, then whiz until you a get a thick, silky batter. Add more milk, if it’s too thick.
- Heat a lightly oiled pancake pan, then add dollops of the batter, letting them spread out creating circle shapes (or you can use silicon pancake moulds).
- Cook for a couple of minutes until the surface is no longer wet, then flip them over and cook for another minute or so, until golden.
- Transfer them to a plate and make more pancakes using up the remaining batter.
- Serve the pancakes at room temperature.