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Carrot cake pancake
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Ingredients
Directions
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Add half of the milk to the pancake mix and mix until smooth. Beat the rest of the milk and the eggs through.
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Grate half of the orange peel and squeeze out the fruit. Keep the juice separate. Spoon the carrot and orange zest through the batter.
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Heat a knob of butter in a frying pan and fry thin pancakes in the batter. Keep them warm and fold them in four or double.
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Mix the orange juice with the cottage cheese, honey and nuts and serve with the pancakes.
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Nutrition
360Calories
Fat31% DV20g
Protein34% DV17g
Carbs9% DV26g
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