WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Carrot cake pancakes

  • SmartPoints value per serving
  • Prep: 10 Mins
  • Cook: 10 Mins
  • Serves: 4
  • Difficulty: Easy

Carrot cake pancakes

Prep: 10 Mins
Cook: 10 Mins
Serves: 4
Difficulty: Easy
Share on facebook
Share on twitter
Share on pinterest


  • 125g White Self Raising Flour
  • 1/2 level teaspoons Ground Nutmeg
  • 1/2 level teaspoons Ground Cinnamon, plus extra for dusting
  • 1 pinch Salt
  • 1 medium Egg, whole, raw, beaten
  • 150ml Skimmed Milk
  • 1 tablespoons Agave Nectar Light Amber & Mild
  • 1 medium Carrots, raw, roughly grated
  • 10 spray(s) Calorie controlled cooking spray
  • 160g 0% fat natural Greek yogurt
  • 20g Walnut Halves, chopped


  1. Sift the flour, cinnamon, nutmeg, agave syrup and a pinch of salt into a large mixing bowl and make a well in the centre. Combine the egg and milk in a small jug, then pour into the well along with the carrot. Fold all the ingredients together until just combined.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Drop 4 ladlefuls of the batter into the pan and cook for 2 minutes, until bubbles appear on the surface. Flip, then cook for a further 2-3 minutes. Remove from the pan and set aside to keep warm. Repeat with the remaining batter so you have 8 pancakes.
  3. Divide the pancakes between plates. Serve topped with the yogurt and nuts and dusted with a little extra cinnamon.

Start eating better than ever!

Close Menu