Thursday, August 4, 2011

Carrot Cake Pancakes

Look what I have found! A way to get vegetables and dessert for Breakfast... What a great recipe to make for out of town guests. Hope you make, eat, and enjoy!

What you will need:
  •  1 1/4 cups Buttermilk pancake & Waffle mix
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups (plus 2 TB) milk 
  • 3 tablespoons expeller-pressed canola oil, divided
  • 1 box (or 1.5 ounces) raisins
  • 1/4 cup of canned crushed pinneapple, drained well
  • 3/4 cup shredded carrots
  • 1/4 cup toasted chopped pecans
What to do:

In a large bowl, whisk pancake mix and cinnamon together. Add in milk, 1 tablespoon oil and whisk together until all ingredients are combined.  Next, stir in the pineapple, carrots, pecans and raisins.

Heat a large skillet over medium heat, brushing lightly with oil. Drop 1/4 cup of batter into skillet per pancake. Each one will need to cook for about 3 or 4 minutes on the first side...flip...and 2 to 3 minutes on the other side. You will end up with 8 or 9 pancakes in total (serving about 4).

Thank you Whole Foods for the recipe! 

1 comment:

  1. this is something that I will have to try...thanks for sharing:)



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