Carrot and walnut pancakes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes

Background
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
- 1 cup flour
- 1 cup milk ( plant-based is good too)
- 2 eggs
- 1 tsp ground cinnamon,
- Β½ cup chopped sultanas or raisins
- Β½ cop chopped walnuts
- 1 carrot
- Oil to cook
Instructions
- 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.
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Categories
- Meal Type: - Breakfast - Brunch - Pancakes & Waffles - Quick & Easy
- Cuisines: - USA
- Occasions: - Afternoon Tea
- Ingredients: - Nuts & Seeds - Roots & Bulbs
- Health and Diet: - Dairy Free - Sugar Free
- Skill Levels: - Easy
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