Carrot Cake Pancakes

I made the Carrot Cake Pancakes from the Whole Foods "The Whole Deal" Back to School August 2011 issue, page 2. Hopefully maybe even healthier, because I used Bisquick Low Fat mix, skim milk and less than 2 tablespoonfuls of canola oil - 1 in the mix, 1 in the pan. I also inadvertently reduced the amount of milk by 2 tablespoons, I just noticed that as I was typing this. And because of the moisture from the pineapple and carrots, it wasn't even missed. FYI, if you buy your raisins in bulk, a 1.5 ounces of a box of raisins is a little over 1/4 cup per my food scale.

These pancakes were excellent and very filling. Two will do you just fine. I froze the extras for a quick, on-the-run breakfast during the week.

CARROT CAKE PANCAKES

1 1/4 Bisquick Low Fat Mix

1/2 teaspoon ground cinnamon (I used Penzeys China Cassia)

3/4 cup skim milk

1 tablespoon canola oil, additional to be used in pan while cooking.

1/4 cup raisins, heaped

1/4 cup crushed pineapple, drained well

3/4 cup shredded carrots

1/4 cup toasted chopped pecans

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 canola oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until bubbles start to form/golden on the bottom, 3-4 minutes. Flip and cook 2-3 minutes longer. Repeat with remaining batter.

Makes 8-9 pancakes.

Top with leftover crushed pineapple, with a dusting of powdered sugar to make them look even prettier or pure maple syrup. Both versions tasted great!