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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. Whisk the flour, milk, cinnamon and eggs together. Add a small spoon of oil.
  2. Add the chopped walnuts and raisins. Mix everything together until smooth.
  3. Coarsely grate the carrot and add to the batter.
  4. Heat a large non-stick frying pan over medium heat. Carefully grease with a drop of oil, using a paper kitchen towel.
  5. 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.
  6. Transfer them to a plate and keep them warm while you make more pancakes. You should get about 2
  7. Serve the pancakes warm with maple syrup, honey or vanilla yoghurt.