Organic carrot cake pancakes

Organic carrot cake pancakes

Enjoy the flavour of organic carrot cake – in mini pancakes!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 4 (approx. 2 pancakes each)


  • 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)


  1. 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.

  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.

Recipe Notes

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
Energy KJ6159537%11%
Calories Kcal1462267%11%
Of which saturates0.7g1.1g4%6%
Of which Sugars12g19g13%21%