Carrot cake pancakes

Brought to you by British Organic Carrots

Enjoy the flavour of carrot cake in mini pancakes!

Yep - you read that right. Carrot cake pancakes! Perfect for satisfying that sweet craving, these pancakes make the ideal weekend breakfast too. It's a winning combo! Take a look at the easy-peasy recipe from British Organic Carrots below, and try them yourself this Saturday!

Ingredients

  • 100 g wholemeal or white self-raising flour
  • 1 pinch salt
  • 1/4 tsp ground mixed spice
  • 20 g light muscovado sugar
  • 1 large free-range egg
  • 4 tbsp low fat plain yoghurt
  • 100 ml milk
  • 150 g British organic carrots (peeled and grated)
  • 50 g raisins or sultanas
  • 3-4 tsp vegetable oil, clear honey or golden syrup to servce (optional)

Instructions

1
Put the flour, salt, mixed spice, sugar, egg, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix everything together thoroughly.
2
Stir in the grated organic carrot and raisins or sultanas. 
3
Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoons of the batter in batches, turning them over after 1-2 minutes to cook the other sides. Make about 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each batch. 
4
Serve the warm pancakes with a drizzle of honey or golden syrup, if you like.

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