Organic carrot cake pancakes
Enjoy the flavour of organic carrot cake – in mini pancakes!
Ingredients
- 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)
Instructions
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.
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 155g | RI (%) per 100g (recipe) | RI (%) per serving | |
| Energy KJ | 615 | 953 | 7% | 11% |
| Calories Kcal | 146 | 226 | 7% | 11% |
| Fat | 3.8g | 5.8g | 5% | 8% |
| Of which saturates | 0.7g | 1.1g | 4% | 6% |
| Carbohydrate | 23g | 35g | 9% | 13% |
| Of which Sugars | 12g | 19g | 13% | 21% |
| Fibre | 1.1g | 1.7g | 4% | 7% |
| Protein | 4.9g | 7.7g | 10% | 15% |
| Salt | 0.37g | 0.57g | 6% | 10% |