Carrot Cake Pancakes

• 11/4 cups 365 Everyday Value(R) Organic Buttermilk Pancake & Waffle Mix
• 1/2 tsp ground cinnamon
• 3/4 cup plus 2 TB lowfat 1% milk or unsweetened non-dairy beverage
• 3 TB expeller-pressed canola oil, divided
• 1 (1.5-oz) box 365 Everyday Value(R) Organic Thompson Seedless Raisins
• 1/4 cup canned crushed pineapple, drained well 3/4 cup shredded carrots 1/4 cup toasted chopped pecans

1. 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
2. 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.
3. Serves 4. 95 per serving*
4. vegetarian
5. 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
6. * We do our best to estimate the cost of ingredients used in each recipe, but slight market variations are entirely possible.

buttermilk, ground cinnamon, tb, tb, thompson, pineapple

Taken from www.epicurious.com/recipes/member/views/carrot-cake-pancakes-50145989 (may not work)