Carrot Oat Breakfast Cakes with Warm Orange Sesame Cream

Instructions

1. 1

   1. In a large bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, and fine salt until evenly distributed.

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   2. In another bowl, whisk the eggs with the milk, honey, melted butter, vanilla extract, and half of the orange zest. Fold in the finely grated carrot.

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   3. Pour the wet ingredients into the dry ingredients and mix just until no dry patches remain. Let the batter rest for 10 minutes so the oats can hydrate and the mixture thickens slightly.

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   4. While the batter rests, make the cream: in a small saucepan over very low heat, stir together the plain Greek yogurt, orange juice, tahini, and the remaining orange zest. Warm gently for 2 to 3 minutes without letting it boil, just until smooth and lightly warm.

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   5. Heat a nonstick skillet or griddle over medium heat, about 350°F / 175°C at the surface. Lightly grease with a little butter.

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   6. Scoop the batter into cakes using portions of about 60 ml / 1/4 cup each. Cook for 2 to 3 minutes per side, until golden and set in the center. Repeat with the remaining batter, adding more butter to the pan as needed.

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   7. Serve the cakes hot with the warm orange sesame cream spooned over the top. Finish with the toasted sesame seeds and, if desired, an extra drizzle of honey.