Carrot Cake Pancakes

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

YIELDS

8 Servings

Ingredients

Pancakes

  • 1 cup wholemeal plain flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon 
  • 1/2 grated nutmeg
  • 1 egg
  • 1 cup of grated carrot
  • 3/4 cup of milk 
  • 1/2 cup of Greek style yoghurt (note: use Chobani or YoPRO for high protein pancakes)
  • 1 tbsp of extra virgin oil

Toppings

  • Walnuts 
  • Sultanas 
  • Maple syrup
  • Or whatever floats your boat!

Method

  1. Combine all dry ingredients together. 
  2. Combine all wet ingredients together. 
  3. Combine both dry and wet mixtures together until you have a thick batter. 
  4. On a low heat, cook pancakes slowly as the batter is thick and needs time to cook right through. 
  5. Top with sultanas, crushed walnuts and maple syrup or a caramel sauce.

This recipe was developed by student volunteer Alana Russo – we think she is 24 carrot GOLD! 😉

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