I've been working on pancake recipes for as long as I've been working as a nutritionist! I love pancakes - preferably the traditional Scottish ones, but let's be honest - they're not the healthiest! I've made a few protein based pancake recipes before (you'll find the vanilla ones in Cut the Crap - No Bullshit Cookery 2) but I wanted to make a new recipe that was completely free from dairy and whey based protein powders. Mostly because I'm intolerant to whey protein - so you could say these are selfish pancakes. The protein powder I used for this recipe is from Pulsin - it is their pea protein blend which is totally plant based and is unflavoured, which suits this recipe perfectly. Order from the Pulsin website and enter code RWAT10 at checkout for 10% off. Ingredients1 banana1 egg1 tablespoon agave

HONEY GLAZED CARROT WEDGESIngredients 750g Carrots (peeled and cut into wedge shapes)2 tablespoons runny honey2 tablespoons olive oilPinch of salt & pepper​MethodPreheat the oven to 220 degrees and prepare a baking tray with parchment paper.Toss your carrot wedges in a mixing bowl with the olive oil and honey until evenly coatedPlace on a baking tray - make sure they are evenly spaced out and not lying on top of one another (they'll go soggy if they are).Bake in the oven for 15-20 minutes or until the wedges are slightly charred on the edges, the honey is caramelised and the carrots are cooked through.