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Carrot and sultana mini pancakes recipe

Carrot and sultana mini pancakes

Prep time
10 mins

Cooking time
10 mins

Medium effort


  • 100g wholemeal self-raising flour
  • 1 tsp ground mixed spice
  • 1 large egg
  • 80g grated carrot
  • 4 tbsp low-fat, lower-sugar plain yoghurt
  • 100ml semi-skimmed milk
  • 30g sultanas or raisins
  • 1 tsp vegetable oil


Put the flour, mixed spice, egg, grated carrot, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix together thoroughly.

You could use white self-raising flour, but wholemeal has more fibre.


Stir in the sultanas or raisins.


Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1-2 minutes to cook the other side. Make 8 drop scones altogether, adding a further 2-3 drops of oil to the frying pan with each batch.

Keep in a food bag or airtight tin in a cool place for 2-3 days.

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