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Carrot Cake Pancakes with Toasted Coconut

Vegetables in pancakes… groundbreaking! It’s time to grab a whisk, don your apron and try your hand at these Carrot Cake Pancakes

8 Portions

Medium 20 Minutes



For the recipe  Carrot Cake Pancakes with Toasted Coconut

For the Pancakes:

100 g Plain Flour
50 g Wholemeal Plain Flour
10 g Dr. Oetker Baking Powder
45 g Sultanas
25 g Chia Seeds
1 tsp Dr. Oetker Madagascan Vanilla Extract
1 tsp Dr. Oetker Madagascan Vanilla Extract
10 g Ground Cinnamon
250 ml Milk , or Non-Dairy Alternative
1 Medium Egg
50 g Carrots , Finely Grated
20 g Desiccated Coconut , Toasted
120 g Natural Yogurt , Coconut
40 g Walnuts , Chopped and Toasted
40 ml Maple Syrup
14.3 g Coconut Oil




Place the chia seeds in a small bowl with 100ml of the milk, stir and leave to one side until later.


Sift together both flours with the Dr Oetker Baking Powder and cinnamon over a mixing bowl. Stir through the sultanas and grated carrot.


In a separate bowl, whisk together the remaining milk with the egg and Dr Oetker Madagascan Vanilla Extract.


Make a well in the centre of the dry ingredients and gradually incorporate the wet mixture using a balloon whisk. Fold in the chia seed mixture.


Melt a little coconut oil on a low to moderate heat in a non-stick frying pan. Add in a spoonful of the batter and cook until bubbles appear on the surface of the pancake before flipping to cook the reverse for 1 minute or until golden and puffed.


Spread each pancake with a little of the coconut yogurt and stack into a tower, sprinkle with the desiccated coconut and walnuts finish with a drizzle of the maple syrup.

Nutritional Information for the recipe Carrot Cake Pancakes with Toasted Coconut

Per Serving Per 100 g / ml
Energy 942 kJ
225 kcal
896 kJ
214 kcal
Fat 10.20 g 9.72 g
Carbohydrate 25.02 g 23.83 g
Protein 6.52 g 6.21 g