Carrot and Sultana Mini Pancakes

• 100g wholemeal self-raising flour £1.75
• 1 teaspoon ground mixed spice £1.65
• 1 large egg £1.05
• 80g grated carrot £0.10
• 4 tablespoons low-fat, lower-sugar plain yoghurt £0.45
• 100ml semi-skimmed milk £0.79
• 30g sultanas or raisins £0.99
• 1 teaspoon vegetable oil £1.75

1. Put the flour, mixed spice, egg, grated carrot, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix together thoroughly.
2. Stir in the sultanas (or raisins).
3. Heat a non-stick frying pan over a medium heat and add a few drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1 to 2 minutes to cook the other side.
4. Make 8 mini pancakes altogether, adding a further 2 to 3 drops of oil to the frying pan with each batch.

Keep in a food bag or airtight tin in a cool place for 2 to 3 days.

You could use white self-raising flour, but wholemeal has more fibre.

• 384KJ/ 91kcal
• 4.1g protein
• 13.6g carbohydrate, of which 5.3g sugars
• 1.9 fat, of which 0.6g saturates
• 1.8g fibre
• 0.2g salt