Carrot and walnut pancakes
These carrot and walnut pancakes are perfect on Shrove Tuesday or on Easter morning. I like to serve them for brunch ( they can be served sweet or savoury – so bacon and eggs go well with them too). You can use buckwheat flour for a gluten-free version, and plant-based milk for a dairy-free version.
Ingredients
Method
- Whisk the flour, milk, cinnamon and eggs together. Add a small spoon of oil.
- Add the chopped walnuts and raisins. Mix everything together until smooth.
- Coarsely grate the carrot and add to the batter.
- Heat a large non-stick frying pan over medium heat. Carefully grease with a drop of oil, using a paper kitchen towel.
- Add 4 or 5 small ladleful of batter to the pan . When bubbles form on the surface of the pancakes (in about 1-2 mins), then flip them over with a spatula and cook for another 1-2 minutes, or until golden.
- Transfer them to a plate and keep them warm while you make more pancakes. You should get about 2
- Serve the pancakes warm with maple syrup, honey or vanilla yoghurt.