Carrot pancakes

• 1 large carrot, peeled

• 1 ripe banana

• 50g butter or dairy-free spread, melted

• 260ml milk or non-dairy milk alternative

• 1 large egg

• 1/2 tsp vanilla extract

• 70g wholemeal/rye/wholemeal spelt flour

• 70g plain flour or white spelt flour

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp mixed spice

• Coconut or vegetable oil (for cooking)

To serve

• Greek or coconut yogurt

• Maple syrup

• Chopped walnuts and pecans (optional)

1. Finely grate the carrot and place to one side.

2. Mash the banana until nearly smooth (use a tsp of the milk to help if needed).

3. Add the grated carrot, mashed banana, melted butter, milk, egg and vanilla extract to a blender. Blitz until smooth.

4. Sift the flour, baking powder and spices into a separate bowl.

5. Fold the smooth batter from the blender into the flour, until you have a thick, smooth pancake batter.

6. Heat 2 tsp oil in a large non-stick frying pan over a medium-high heat. Once the oil is hot, ladle in the pancake batter - depending on the size of your pan, you should be able to fit 2 or 3 pancakes in the pan in one go.

7. Cook for 2-3 minutes, until bubbles start to form on the surface and the edges start to lift away from the pan. Flip over and cook for 1-2 minutes on the other side, until golden and cooked through.

8. Repeat in batches until all the pancakes are cooked. Keep the pancakes warm on a plate in the oven on its lowest setting.

9. Serve with Greek or coconut yoghurt, maple syrup and finely chopped nuts (if desired).