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–+ servings
Carrot cake pancakes

Fluffy Carrot Cake Pancakes Perfect for a Cozy Morning

Delight in Fluffy Carrot Cake Pancakes, a wholesome breakfast that brings the joy of carrot cake to your morning meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup self-raising flour can substitute with whole wheat flour for a denser pancake
  • 1 cup semi-skimmed milk or almond milk for a dairy-free option
  • 1 large free-range egg or flaxseed egg for a vegan substitute
  • 1 teaspoon ground cinnamon can use nutmeg for a different spice profile
  • 1/2 cup sultanas substitute with raisins if unavailable
  • 1/2 cup walnuts replace with pecans for a milder taste
  • 1 cup grated carrot use grated zucchini as a variation
  • 2 tablespoons olive oil can be substituted with coconut oil for richer flavor
Serving Ingredients
  • 1 cup natural yoghurt can use plant-based yoghurt for dairy-free
  • 2 tablespoons runny honey or agave syrup for a vegan alternative
  • 3 pieces clementines optional; fresh berries can be an alternative topping

Equipment

  • Mixing Bowl
  • whisk
  • frying pan
  • ladle
  • Spatula

Method
 

Cooking Instructions
  1. In a mixing bowl, sift together self-raising flour and ground cinnamon.
  2. In a separate bowl, whisk together milk and the egg until smooth and frothy.
  3. Pour the wet mixture into the bowl with the dry ingredients, and stir gently until just combined.
  4. Gently fold in grated carrot, sultanas, and chopped walnuts.
  5. Heat a non-stick frying pan over medium heat and add a drizzle of olive oil.
  6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes.
  7. Flip the pancake and cook for another 2-3 minutes until golden brown.
  8. Serve warm topped with yoghurt and honey, garnished with clementine segments.

Nutrition

Serving: 2pancakesCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 2500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

These pancakes can be stored in the fridge for up to 3 days and frozen for up to 1 month. Reheat in a toaster or microwave.

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