Name: Carrot and oat pancakes with mixed fruits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup self-raising flour; ½ cup rolled oat; 1 cup hazelnut or almond milk; 2 eggs; 1 tsp ground cinnamon; 2 Tbsp raisins; 2 Tbsp chopped mixed citrus peels; 1 carrot; Oil

Carrot and oat pancakes with mixed fruits

19 Mar 2023

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

1 cup self-raising flour
½ cup rolled oat
1 cup hazelnut or almond milk
2 eggs
1 tsp ground cinnamon
2 Tbsp raisins
2 Tbsp chopped mixed citrus peels
1 carrot
Oil

Instructions

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.