The Perfect Carrot Cake Pancake

This is a super yummy fall morning pancake that definitely deserves some company!!

Serve these scrumptious hot cakes with Maple Syrup on top.

INGREDIENTS:

1 1/4 Cup Organic Buttermilk Pancake Mix

1/2 tsp Cinnamon

2 heaping Tbls Ground Flaxseed

1 Cup of Almond/Soy Milk

1/4 Cup Natural Unsweetened Applesauce

1/4 Cup Crushed Pineapple-well drained

3/4 Cup Shredded Carrots

Handful of Raisins

1/4 Cup Pecans

Bee Pollen--optional

PREPARE:

Combine Pancake Mix, Cinnamon, and Bee Pollen-if using, and ground flaxseed

Stir in Milk, Applesauce, Pineapple, and Carrots
Fold in Raisins and Pecans


Heat griddle on medium high
Makes 8 Pancakes