Carrot pancakes with a cinnamon note
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Fine grated carrot softens more readily than thick shreds in a pancake. Keep the cakes small and the heat moderate. They should be cooked through before their sugar-rich surfaces get too dark.
For 2 portions, use 80g finely grated carrot, 60g rolled oats, 40g plain flour, 1 teaspoon baking powder, 1 egg, 100ml milk, ¼ teaspoon cinnamon and 2 teaspoons neutral oil for cooking. Contains wheat, oats, egg and milk.
Mix oats, flour, baking powder and cinnamon. Beat egg and milk separately, then stir into dry ingredients with washed grated carrot. Rest 10 minutes. Warm a non-stick pan over medium-low heat with a little oil.
Add heaped tablespoonfuls of batter, leaving gaps. Cook for 3 minutes, turn and cook for 2–3 minutes more until golden and fully set in the centre, extending the time if needed. Make around 8 small pancakes. Allow 30 minutes and serve warm with yogurt if desired. Cool spares promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot.