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Carrot and sultana mini pancakes recipe

Carrot and sultana 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
Nutritional information

Nutritional analysis, per scone

  • 384kJ / 91kcal
  • 4.1g protein
  • 13.6g carbohydrate of which 5.3g sugars
  • 1.9g fat of which 0.6g saturates
  • 1.8g fibre
  • 80mg sodium equivalent to 0.2g salt


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 to 3 drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1 to 2 minutes to cook the other side. Make 8 mini pancakes altogether, adding a further 2 to 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.