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Carrot and Sultana Mini Pancakes


(per pancake)

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



  • 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



1 Put the flour, 100g wholemeal self-raising 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.

2 Stir in the sultanas or raisins.

3 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.

If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you