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Carrot cake pancakes

Serves: 1
Prep: 10
Cook: 10

    Great for grab-and-go during the week, or a lazy breakfast on the weekend, these pancakes are a sweetly-spiced way to start the day. Plus, they're an excellent source of wholegrains and fibre which are important for good gut health.


    • 2 Weet-Bix™ Cholesterol Lowering wheat biscuits, finely crushed
    • 1/4 cup wholemeal or spelt flour
    • 1/2 tsp baking powder
    • 1/2 tsp ground cinnamon
    • 1 Tbs chopped unsalted walnuts, pecans, or sunflower seeds, divided
    • 1 large carrot, finely grated (approx. 1 1/4 cup)
    • 1 egg, whisked
    • 1/2 cup So Good™ Unsweetened Almond Milk
    • 1 tsp extra virgin olive oil
    To Serve
    • 1 Tbs low fat Greek yoghurt
    • 3 - 4 strawberries, sliced


    1. To a large bowl add the crushed Weet-Bix, flour, baking powder, cinnamon, and half the nuts/seeds, stir to combine.
    2. Add grated carrot, egg, So Good almond milk, and oil. Stir well.
    3. Preheat a non-stick pan over medium and spray lightly with oil. Using a 1/2 cup measure, scoop batter onto pan and gently flatten tops of pancakes. Cook for 3 - 4 minutes until golden. Flip and cook a further 2 - 4 minutes.
    4. Serve pancakes with yoghurt, berries, and the remaining nuts.


    • If you don’t have elevated cholesterol, you could swap Weet-Bix Cholesterol Lowering with Weet-Bix.

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