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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.