I have always loved Carrot Cake, so the other day I decided to experiment with a Carrot Cake Pancake. Not only were they delicious, but they actually were quite nutritious. I ended up liking the pancakes so much that I made them the following morning for some family friends. I hope you enjoy them as much as I did! Happy Baking!
- 1 1/2 cup Lillabee Pancake Mix
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 3/4 cup Shredded Carrot
- 1/4 cup Shredded Pineapple
- 1 cup + 2 tablespoons Rice/Almond Milk
- 3 tablespoons Canola Oil + more for the skillet pan
- 1/3 cup Toasted and Chopped Pecans + more for garnish
- 1/4 cup Golden Raisins + more for garnish
- agave nectar for serving
Heat a large skillet over medium heat and brush it with oil.
In a large bowl, whisk together the pancake mix, cinnamon, nutmeg and salt. Add the milk and oil and whisk to combine. Stir in raisins, pineapple, carrots and pecans until well combined.
Form each pancake by dropping 1/3 cup of batter onto the skillet. Cook until golden on the bottom and then flip the pancake for a few more minutes. Repeat with the remaining batter. This recipe should make about 8 medium, hearty pancakes. Enjoy by topping with more pecans, raisins and agave nectar if desired.