Name: Carrot and walnut pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup flour; 1 cup milk ( plant-based is good too); 2 eggs; 1 tsp ground cinnamon,; ½ cup chopped sultanas or raisins; ½ cop chopped walnuts; 1 carrot; Oil to cook

Carrot and walnut pancakes

1 Mar 2022

by Dinna

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,
½ cup chopped sultanas or raisins
½ 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.