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  • Writer's pictureFiona Murphy

Carrot Cake Pancakes

Carrot Cake Pancakes

Pancake day is here!!... Not that I need an excuse to eat pancakes. They are my favourite breakfast. I've had some nice pancakes at hotels and restaurants over the years, but nothing beats making your own. So I have two recipes for you to try and see if they hit the 'yum' factor for you too.

First up, my Carrot Cake Pancakes. Unusual I hear you say, but if you love carrot cake, you'll love the flavours of this tasty breakfast treat. All you'll need to measure the ingredients, a large cup and a spoon. See recipe below

Carrot Cake Pancakes

Large cup of Marriages self raising flour Large cup of organic milk 2 medium organic eggs 3 tablespoons of toasted desiccated coconut 2 large organic carrots, finely grated Half a cup of raisins 1 teaspoon of cinnamon 1 teaspoon of nutmeg

Cook in British rapeseed oil Serve with fat free Greek yogurt & local honey

First step is to dry roast the desiccated coconut in a pan, until it starts to get a light brown colour and the room smells of delicious coconut. When this is achieved, transfer to a plate. Put the oven on to 100c/ Fan 80c (to keep your cooked pancakes warm whilst you are cooking the rest)

In a bowl, add your flour, milk, eggs, carrots, cinnamon, nutmeg, raisins and coconut. Mix together with a whisk. Now, heat the pan on a medium heat, add some rapeseed oil. With a ladle, add your first generous amount of pancake batter, you want to be able to fit a couple in the pan. Leave to cook on the first side for about a minute, watch for air bubbles and signs that the mixture is setting/ cooking. Now turn the pancake over with an egg slice and allow it to cook for the same amount of time, until cooked and golden brown in colour.

Place on a tray in your preheated oven and start the process again, until you have a huge pile of delicious carrot cake pancakes. Serve with fat free Greek yogurt and local honey.

Deliciously moreish recipes from Moo Moo Cakes Suffolk

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