Carrot Cake Pancakes

We are starting the morning with some fresh carrot cake pancakes 🥞🥞

These are a great breakfast option—lower in sugar and made with simple ingredients. No need to peel the carrot—just wash it well before grating.

Delicious served with yoghurt or cream cheese and fresh fruit. The raisins give them a bit of a Welsh cake vibe.

Ingredients

• 150g self-raising flour

• ½ tsp baking powder

• ½ tbsp sugar

• 1 egg

• 150ml whole milk

• 50g carrot, finely grated

• Zest of ½ an orange

• 1 tbsp raisins

• ½ tsp cinnamon

• ½ tsp nutmeg

Method

1. Add the flour, baking powder, carrot, raisins, zest, spices, and sugar to a bowl.

2. Add the egg and milk, and mix gently to combine.

3. Avoid overmixing, as this can make the pancakes tough.

4. Heat a little oil (and butter, if using) in a pan.

5. Cook for 2–3 minutes on each side until golden.

6. If the pancakes are thick, transfer to the oven (200°C) for 5 minutes to finish cooking through.

Makes around 8 mini pancakes.
They keep in the fridge for up to 3 days, or can be frozen.