Simple Carrot Pecan Pancakes
- Cook Time: 20
- Total Time: 30
- Yield: 3 servings
A soft bite of the almond flour-based pancakes mixed with the sweetness of the pineapple and slight crunch of the pecans will leave your belly verrry happy. And you’re getting a fair amount of veggies in so obviously it’s a good-for-you dish.
½ cup shredded carrots
1 tbsp coconut oil
½ cup frozen pineapple
1 cup of Simple Mills Pancake & Waffle Mix
2 tbsp unsweetened almond milk
4 tsp coconut oil
1 tbsp pumpkin pie spice
¼ cup chopped pecans
¼ cup coconut butter (for a glaze, if you wish) *optional
Instructions:PREHEAT your oven to 350º to roast your sliced carrots.
TOSS them in a tbsp of coconut oil and place them on a baking sheet alongside your frozen pineapple.
PUT the baking sheet into the oven for about 10-15 minutes, until carrots crisp up a bit.
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.
Once eggs, milk, oil and mix are incorporated as instructed on the box directions, MIX with a tablespoon of pumpkin pie spice.
SPOON two tablespoons worth of the mix onto a greased skillet (you might use 1-2 tsps. of coconut oil) at medium high heat.
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.
LAYER your cakes high, top with leftover carrots, followed by your pecans.
DRIZZLE with coconut butter for a creamy glaze.