Organic carrot cake pancakes
Enjoy the flavour of organic carrot cake – in mini pancakes!
- 100 g wholemeal self-raising flour
- 1 pinch salt
- 1/4 tsp ground mixed spice
- 20g g light muscovado sugar
- 1 large egg
- 4 tbsp low fat plain yogurt
- 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 serve (optional)
Put the flour, salt, mixed spice, sugar, egg, yogurt 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.
Cook’s tip: You could use white self-raising flour, though wholemeal provides more fibre. Use organic ingredients where possible.
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||0.7g||1.1g||4%||6%|
|Of which Sugars||12g||19g||13%||21%|