Simple Carrot Pecan Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A sweet and savory way to guide you into this upcoming fall season!
Ingredients
  • ½ cup shredded carrots
  • 1 tbsp coconut oil
  • ½ cup frozen pineapple
  • 1 cup of Simple Mills Pancake and Waffle Mix
  • 2 tbsp unsweetened almond milk
  • 4 tsp coconut oil
  • 2 eggs
  • 1 tbsp pumpkin pie spice (or a combination of dashes of cinnamon, nutmeg, allspice and cloves)
  • ¼ cup chopped pecans
  • ¼ cup coconut butter (for a glaze, if you wish) *optional
Instructions
  1. Begin by preheating your oven to 350ยบ to roast your sliced carrots. Toss them in a tbsp of coconut oil and place them on a baking sheet alongside your frozen pineapple.
  2. Put the baking sheet into the oven for about 10-15 minutes, until carrots crisp up a bit.
  3. Next, follow the instructions on the back of your Simple Mills baking mix box in order to make 8 pancakes. This requires the ingredients listed above.
  4. Once eggs, milk, oil and mix are incorporated as instructed on the box directions, mix with a tablespoon of pumpkin pie spice.
  5. Spoon two tablespoons worth of the mix onto a greased skillet (I grease mine with about a 1-2 tsps. of coconut oil) at medium high heat.
  6. Drop a tablespoon worth of the shredded roasted carrots into the center of each pancake. Flip when the edges of each cake start to bubble/slightly brown. Save 2-3 tbsp worth of the carrots for topping at the end.
  7. Layer your cakes high, top with leftover carrots, followed by your pecans.
  8. Drizzle with coconut butter for a creamy glaze.
  9. Enjoy!
Recipe by Chickpea in the City at https://chickpeascity.com/simple-carrot-pecan-pancakes/