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Carrot and sultana mini pancakes recipe

Quick to make and delicious to eat!

Prep: 10 mins
Cook: 10 mins
Makes 8

Nutritional information

Per pancake:

  • 384kJ / 91kcal
  • 4.1g protein
  • 13.6g carbohydrate, of which 5.3g sugars
  • 1.9g fat, of which 0.6g saturates
  • 1.8g fibre
  • 0.2g salt


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


  1. 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.

  2. Stir in the sultanas (or raisins).

  3. Heat a non-stick frying pan over a medium heat and add a few drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1 to 2 minutes to cook the other side.

  4. 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 to 3 days.