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!