Carrot Cake Pancakes

This recipe from Whole Foods is a tasty (and healthier) way to add more nutrients to your morning meal. They suggested warming the crushed pineapple for a topping but you can also try a touch of real maple syrup (preferably Grade B). Also, if you don't have their brands, just use what you have access to.

1 1/4 cups 365 Everyday Value Organic Buttermilk Pancake & Waffle Mix
1/2 tsp ground cinnamon
3/4 cup plus 2 TB lowfat 1% milk or unsweetened non-dairy beverage
3 TB expeller-pressed canola oil, divided
1 (1.5 oz) 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

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 1/4 cup batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.

Serves 4 (approx 95 cents per serving)
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

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