Great for grab-and-go during the week, or a lazy breakfast on the weekend, these pancakes are a sweetly-spiced way to start the day. Plus, they're an excellent source of wholegrains and fibre which are important for good gut health.
To a large bowl add the crushed Weet-Bix, flour, baking powder, cinnamon, and half the nuts/seeds, stir to combine.
Add grated carrot, egg, So Good almond milk, and oil. Stir well.
Preheat a non-stick pan over medium and spray lightly with oil. Using a 1/2 cup measure, scoop batter onto pan and gently flatten tops of pancakes. Cook for 3 - 4 minutes until golden. Flip and cook a further 2 - 4 minutes.
Serve pancakes with yoghurt, berries, and the remaining nuts.
If you don’t have elevated cholesterol, you could swap Weet-Bix Cholesterol Lowering with Weet-Bix.