Carrot Cake Pancakes

Carrot Cake Pancakes πŸ₯ž


Makes: 12

πŸ₯› 1 cup (250ml) milk

πŸ₯£ 200g self-raising flour, white or wholemeal

πŸ₯š 1 egg

πŸ˜‹ 1 tsp ground cinnamon

🍌 1 ripe banana, peeled and mashed

😌 75g sultanas

πŸ₯• 1 medium carrot, finely grated

🌻 Sunflower oil for cooking


Optional serving suggestion:

Greek yoghurt

Sliced banana

Maple, agave syrup, golden syrup or honey



Whisk together the milk, flour, egg and cinnamon until you have a smooth batter. Stir in the mashed banana, sultanas and grated carrot.

Place a frying pan over a low-medium heat and add a little oil, just enough to coat the surface. When the oil is hot, add spoonfuls of the batter to the pan. You’ll probably be able to make about 3-4 pancakes at a time. After 1-2 minutes you’ll see small bubbles appear on the surface of the pancakes. Carefully flip each one over and cook for a further 1-2 minutes.

Serve just as they are or with yoghurt, banana and syrup or honey on top. 

How delicious! πŸ˜‹

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