Carrot and sultana pancakes

Cooking time of 25 minutes – Serves 3

Nutritional Information

• 262 Kcal
• 4.7g Fat
• 1.1g Saturates
• 40g Carbohydrates
• 6.7g Fibre
• 11g Protein
• 0.5g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Egg
• Milk
• Sulphite

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Pescatarian

Ingredients

• 100g wholemeal self‑raising flour (or 98g wholemeal flour mixed with 2g baking powder) 
• 1 tsp mixed spice 
• 1 large egg 
• 80g carrot, grated 
• 60g 0% fat Greek yoghurt   
• 100ml semi‑skimmed milk 
• 30g sultanas (or swap with raisins) 
• 1 tsp oil 

Toppings of your choice. We used:

• 135g blackberries  
• 3 tsp honey 

Method

1. In a large bowl, whisk together the flour, mixed spice, egg, carrot, yoghurt, and milk until smooth 
2. Stir in the sultanas  
3. Heat a non‑stick frying pan over medium heat and add a few drops of oil 
4. Spoon in a tablespoonful of batter per pancake and cook for 1–2 minutes per side, until golden 
5. Repeat in batches, adding a few drops of oil each time, until you finish the batter (makes 9-10 pancakes) 
6. Serve with your chosen toppings