Carrot Cake Pancakes Recipe
Ingredients:
- 250g self-raising flour
- 430ml semi-skimmed milk
- 1 large free-range or organic egg
- 1 tsp ground cinnamon, plus extra for dusting
- 140g sultanas
- 60g walnuts, chopped
- 1 medium carrot, grated
- Olive oil, for cooking
- 4 tbsp natural or plant-based yogurt, to serve
- Clear honey, to serve
Preparation:
Mix the Batter: In a large bowl, whisk together the self-raising flour, milk, egg, and ground cinnamon until you have a smooth batter.
Add the Mix-Ins: Stir in the sultanas, chopped walnuts, and grated carrot until evenly distributed throughout the batter.
Heat the Pan: Lightly oil a non-stick frying pan and place it over medium heat. Once hot, pour small ladles of batter into the pan to form pancakes.
Cook the Pancakes: Cook each pancake for 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
Serve: Stack the pancakes on a plate and serve warm with a dollop of natural or plant-based yogurt, a drizzle of clear honey, and an extra dusting of ground cinnamon.