Carrot Cake Pancakes

http://www.wholefoodsmarket.com/recipes/3050

Carrot Cake Pancakes

Serves 4
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.
Ingredients
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
1/2 teaspoon ground cinnamon
3/4 cup plus 2 TB low-fat (1%) milk or unsweetened non-dairy beverage
3 tablespoons expeller-pressed canola oil, divided
1 (1.5-ounce) box 365 Everyday Value® Organic Thompson Seedless Raisins
1/4 cup canned crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans
Method
In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon 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.
Nutrition
Per serving (2 pancakes): 340 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg
sodium, 42g total carbohydrate (2g dietary fiber, 13g sugar), 7g protein