Carrot Cake Pancakes

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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 1/4 cup batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes. Flip and cook

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   2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.

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   vegetarian

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   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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   * We do our best to estimate the cost of ingredients used in each recipe, but slight market variations are entirely possible.

* Per serving · 4 servings · Values may vary.

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