Carrot Cake Pancakes

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.

  • 1 1/4 cups 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 expeller-pressed canola oil, divided
  • 1 (1.5-ounce) box Thompson seedless raisins
  • 1/4 cup canned crushed pineapple, drained well
  • 3/4 cup shredded carrots
  • 1/4 cup toasted chopped pecans
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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.

Nutritional Info: 
Per Serving:Serving size: 2 pancakes, 340 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 42g carbohydrate (2g dietary fiber, 13g sugar), 7g protein
Special Diets: 

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. See our Terms of Service.

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