Carrot cake piklets

pancakes (for 4 restrained people):
2 tbsp ground chia seeds
1/4 cup + 2 tbsp water
3/4 cup yoghurt
3/4 cup whole spelt flour
1/2 cup white spelt flour
zest of 1 mandarin
1 tbsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
2 tbsp maple syrup + more for serving
1 tbsp melted coconut oil + more for cooking pancakes
2 cups finely grated, loosely packed carrots
handful of toasted walnuts, chopped

Stir the ground chia seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.

Combine the whole spelt flour, white spelt flour, orange zest, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, chia gel and yoghurt. Stir until just combined. Fold in grated carrots gently.

Cook pancakes: Heat a large frying pan to medium-low. Oil & place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process.

Serve hot with cashew cream, maple syrup and chopped pecans.