Spiced Carrot Cake Pancakes
INGREDIENTS:
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2 medium carrots, grated (moisture squeezed out in paper towels)
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1 cup diced pineapple
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1/2 cup unsweetened raisins (let them soak in water or pineapple juice for a little bit to rehydrate)
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1 tablespoon fresh grated ginger
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1 teaspoon pure vanilla extract
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3/5 cup buttermilk (or any milk of your choice, we love natural healthy fats and buttermilk makes for a richer more fluffy product)
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2 large eggs
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1/4 teaspoon ground cloves
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1 tablespoon cinnamon
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2 1/2 cup dry pancake mix of your choice (we use Namaste gluten free mix)
DIRECTIONS:
1. Combine eggs, milk, vanilla and spices, whisk to combine.
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2. Add the remaining fillings (pineapple, raisins and carrots) and whisk together to combine.
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3. Add the dry pancake mix and whisk until completely incorporated.
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4. Grease and heat a small nonstick skillet or griddle over medium-heat and begin to cook one pancake at a time. We poured ours in 1/4 cup servings, which filled the diameter of our perfect sized skillet. Wait for the batter to begin bubbling in the pan before flipping.
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5. Allow the stack of left over pancakes to cool, transfer to a ziplock bag and freeze. Simply toast the frozen pancakes in a toaster for a great grab and go breakfast in the mornings to follow.
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**We topped our pancakes with cream cheese, honey and walnuts! You could use Greek yogurt too for added protein. Enjoy!