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Spiced carrot and apricot pancakes

The ginger in these spiced carrot and apricot pancakes makes them really zingy and yummy. You can use tinned apricots in light syrup if you prefer it to dried version, or a mixture of both.  Serve it with maple or date syrup drizzled on top - or make a thick syrup from the a tinned apricot juice by reducing it on the cooker.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 cup flour
  • 1 tsp baking powder
  • 1 carrot grated
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup milk or plant-based milk
  • 5 dried apricots
  • 3 Tbsp chopped dried apricots

Method
 

  1. Put all ingredients, except the chopped apricots into a food processor.
  2. Blitz until you a get a thick, silky batter. Add more milk, if it’s too thick.
  3. Mix in the chopped apricots and add a small spoonful of oil.
  4. Heat a lightly oiled pancake pan, then add dollops of the batter. Let them spread into circle patties (or you can use silicon pancake moulds).
  5. Cook for a couple of minutes until the surface is no longer wet, then flip them over and cook for another minute or so, until golden.
  6. Transfer them to a plate and make more pancakes from the remaining batter.
  7. Serve the pancakes at room temperature.