Photo of Carrot cake pancakes by WW

Carrot cake pancakes

Points® value
Total Time
20 min
10 min
10 min
Get all the flavour of a spiced carrot cake – in pancake form!


White Self Raising Flour

125 g

Ground Nutmeg

½ teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level, plus extra for dusting


1 pinch

Egg, whole, raw

1 medium, raw, beaten

Skimmed Milk

150 ml

Agave Syrup

1 tablespoon(s), level

Carrots, raw

1 medium, roughly grated

Calorie controlled cooking spray

10 spray(s)

0% fat natural Greek yogurt

170 g

Walnut Halves

20 g, 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.