Carrot cake pancakes

Name: Carrot cake pancakes
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)

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!

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4 people

Servings

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

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.

Stir in the grated organic carrot and raisins or sultanas. 

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. 

Serve the warm pancakes with a drizzle of honey or golden syrup, if you like.