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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Mix the flour, milk, cinnamon and eggs together. Add a small spoonful of oil.
  2. Coarsely grate the carrot and add to the batter.
  3. 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.
  4. Lightly grease a non-stick frying pan with a drop of oil, using a paper kitchen towel.
  5. Heat it over medium heat, then add about 4 small ladleful of batter to the pan.
  6. 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.
  7. Transfer them to a plate and keep them warm while you make more pancakes. You should get about 15
  8. Serve the pancakes warm or at room temperature.