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Carrot Pancake Stacks

Serves 6


  • 1 bunch baby carrots (300g prepared)
  • 1/2 cup plain flour
  • 1/2 cup Australian low fat milk
  • 2 eggs
  • 1/2 teaspoon poppyseeds
  • 1 x 200g tub Australian low fat natural yogurt
  • 2 tablespoons fruit chutney
Download Recipe (PDF)


  1. Cook carrots in boiling water until tender. Puree carrots. Sift flour into a bowl and make a well in the centre. Beat milk with eggs and add to flour, gradually working flour into liquid until smooth. Add carrot and poppyseeds - mix thoroughly. Spoon enough batter into a non-stick frypan to make a 10cm pancake. Cook until underside is golden brown, turn and cook other side. Continue to make 12 pancakes. Blend yogurt with chutney. Spread a little over pancake and make 3 stacks each having 4 pancakes, the top pancake left clean. Cut each stack in half preferably with an electric knife. Serve stack with extra yogurt sauce.

Nutritional Information

Nutrients per serve:
Energy (kj) 590
Fat, Total (g) 2
Sodium (mg) 0
Calcium (mg) 126
Iron (mg) 0


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