Camping Withdrawal

One of the things we look forward to every summer is making the most of the lovely outdoors CA has to offer. Great weather, spectacular locations, and fantastic food. Its true, everything does taste better outdoors!

This is one recipe I tried on one of our trips this year, and I know I am going to be making it again. This may sound like dessert, and honestly what could be better than eating dessert, for breakfast, outdoors! Whats better is that is is super easy!

Carrot Cake Pancakes (Whole Foods Recipe)
Serves 4

Ingredients:
1 1/4 cups pancake mix
1/2 teaspoon ground cinnamon
3/4 cup plus 2 TB low-fat (1%) milk or unsweetened non-dairy beverage (I used vanilla almond milk)
3 tablespoons canola oil, divided
1 (1.5-ounce) box seedless raisins
1/4 cup canned crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans

Method

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. Serve with your favorite breakfast accompaniments!