Carrot and oat pancakes with mixed fruits
These carrot and oat pancakes with mixed fruits are perfect for breakfast or brunch during the Easter celebrations. They are healthy and dairy-free too and you can use gluten-free flour and oats if preferred. Furthermore, if you have mixed fruits (citrus, sultana and raisins), use about 3-4 Tbsp of that instead. (You might want a bit more citrus peel though because the ready-mixed packs don’t contain enough.) Serve the pancakes with maple syrup, honey or vanilla yoghurt mixed with cream cheese.
Ingredients
Method
- Mix the flour, milk, cinnamon and eggs together. Add a small spoonful of oil.
- Coarsely grate the carrot and add to the batter.
- Add the raisins and citrus peel. Mix everything together until smooth. You should get a thick mixture. If it’s too runny add a bit more oats.
- Lightly grease a non-stick frying pan with a drop of oil, using a paper kitchen towel.
- Heat it over medium heat, then add about 4 small ladleful of batter to the pan.
- Fry them for about a minute, then flip them over with a spatula and cook for another 1-2 minutes, or until both sides are golden brown.
- Transfer them to a plate and keep them warm while you make more pancakes. You should get about 15
- Serve the pancakes warm or at room temperature.