Carrot Pancakes

Home made anything is always better than anything else.  Today I started out thinking Id just have my normal breakfast (frozen waffle with peanut butter and organic jam).  Then it came to me that I wanted to just try something new.   I have a few things left in the frig that I wanted to use before they go bad like my carrots, almonds and milk.  It had to be "Carrot Pancakes"!  Easy to make and so good, no egg, all healthy and a good start to the day.

I can't imagine anyone not loving or at the very least liking pancakes.  Even if you don't like carrots these healthy cakes full of nothing but goodness will totally draw you in wanting more.  My rule of thumb is you should always try something you have never had once before you can JUDGE it!  This said, you won't know what your missing until you have had one, or maybe just a bite. That one bite is all its going to take to hook you into falling for these "Carrot Pancakes". 

Now, as always setting out everything you will need before jumping right in.  Main reason for this I can't tell you how many times I've started to make something and gotten part way, half way, or maybe right up to the end and one KEY ingredient I needed I sadly ended up not having.  Always good to know what you have to work with before you start backing or cooking like crazy.  That is a true time saver.

Here is what you will need:

1 cup Pancake mix

1/2 teaspoon ground cinnamon (I added a bit more to these)

3/4 cup milk (non fat, soy, or whatever you want)

2 tablespoons oil (coconut, canola, vegetable)

1/4 cup of raisins 

1/4 cup crushed pineapple (drained)

3/4 cup graded/shredded carrots

1/4 almonds

1 ripe banana

maple syrup

Simply mix the milk into the pancake mix, ground cinnamon and 1 tablespoon of oil, making sure it's all well mixed.  Then add everything else and mix together.  Note:  I left out the nuts because my boyfriend doesn't like almonds much and he isn't really into nuts in his food.  I ended up sprinkling them on top of the pancakes after I plated mine, leaving him nut free.  Heat a medium pan on medium heat adding ever little of the oil so that the pancakes will not stick.  I like mine a little less cooked, yet cooked all the way threw.  Making sure that they are nice and golden brown on each side.  You can make them any size or shape that you wish.  We like them to be almost plate size, so cooking one at a time is how I do it.

While each one cooks I have a serving platter set aside with a towel to keep them warm until they are ready to be served.

Once I was ready to plate these, my boyfriend came in happy to try them, the house smelled so good.  He added a fresh half a banana to each of our plates.  That made for an extra flavor and sweetness to the pancakes.  Then topped them off with almonds and light maple syrup.

Next time I make these I'll be adding the banana into the batter and topping them off with my pineapple basil drizzle of local honey and some almond butter.  I might even go as far as sprinkling fresh ground cinnamon on top too!

I think you should all put this on your need to try list.  

Kids would enjoy them and so will all of us big kids. 

These pancakes just might very well make you love your carrots just that much more too.  

Now go make create and enjoy. 

Eat, Love, & Live.