Carrot Cake Pancakes
Serves 4
Time 25 min
This may sound like dessert but it's actually an easy (and tasty!) way to add more nutrients to your morning. Try warming the remaining crushed pineapple for a topping.
Special Diets:
Ingredients
- 1 1/4 cup buttermilk pancake & waffle mix
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons low-fat (1%) milk or unsweetened non-dairy beverage
- 3 tablespoons canola oil, divided
- 1 (1.5-ounce) box seedless raisins
- 1/4 cup canned crushed pineapple, drained well
- 3/4 cup shredded carrots, (from about 2 carrots)
- 1/4 cup toasted chopped pecans
Method
In a large bowl, whisk together pancake mix and cinnamon.
Add milk and 1 tablespoon of the oil and whisk until combined.
Stir in raisins, pineapple, carrots and pecans until well combined.
Heat a large skillet over medium heat.
Brush lightly with some of the remaining oil.
Working in batches, form each pancake by dropping ¼ cup batter onto the skillet.
Cook until golden on bottom, 3 to 4 minutes.
Flip and cook 2 to 3 minutes longer.
Repeat with remaining batter and oil to make 8 to 9 pancakes total.
Nutritional Info:
Per serving: 2 pancakes, 340 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 42g carbohydrates (2g dietary fiber, 13g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/4 cup buttermilk pancake & waffle mix
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons low-fat (1%) milk or unsweetened non-dairy beverage
- 3 tablespoons canola oil, divided
- 1 (1.5-ounce) box seedless raisins
- 1/4 cup canned crushed pineapple, drained well
- 3/4 cup shredded carrots, (from about 2 carrots)
- 1/4 cup toasted chopped pecans