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- This funky take on pancakes is a good way to escape those fat inducing microwave flapjacks we’re used to and instead get a nutrient filled breakfast!
- One of the easiest recipes to make from scratch youself (meaning you know what is exactly going in to it)!
- Turn what just used to be bread into a loaded pancake with fruits and nuts leading to nutrients and protein for the rest of your day.
How to eat it:
Enjoy this for a fun creative family and fibro friendly breakfast!
What you need:
- 1 1/4 cup buttermilk pancake & waffle mix
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons low-fat (1%) milk or unsweetened non-dairy beverage
- 3 tablespoons expeller-pressed canola oil, divided
- 1 (1.5-ounce) box Thompson seedless raisins
- 1/4 cup canned crushed pineapple, drained well
- 3/4 cup shredded carrots
- 1/4 cup toasted chopped pecans
How to make it:
- 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.
Substitutes to try:
- It’s your own fun pancake! Try adding and taking away whatever you want as long as it’s a healthy choice!
Tip: Add more pineapple and take away the oil to get a sweeter and much healthier pancake! Also, try making them from scratch!
Nutritional Info: (est. based on above ingredients)
340 calories
330 mg sodium
42 g carbohydrate
7 g protein
Serving size: 4-5
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