CARROT CAKE PANCAKES.

This is one of my favorite in season carb breakfast foods; well really pancakes are good for breakfast, lunch, and dinners. What I love most about this recipe is there is no added refined sugar, or butter. Additionally, the pineapple makes them so sweet and moist there is no reason to add butter or syrup.

The pancakes alone are a little off from the suggested macronutrient needs for endurance athletes, 55-65% carb, 15% protein, <30% fat, but they can be bolstered with a nice protein accessory like eggs, or Canadian bacon.

What You’ll Need

Eggs	qty	2
Canola Oil	cup	1/4
Milk	cup	2
Crushed Dole Pineapple	cup	1
Shreeded Carrot	cup	1 1/2
Chopped Pecans	cup	1/2
Baking Soda	teaspoon	2
Wheat Germ	cup	1/2
Iodized Salt	teaspoon	1/2
Whole Wheat Flour	cup	1 1/2
Ground Cinnamon	teaspoon	1
Sunmaid Rasins	cup	1

Directions

Most directions would call for sifting, and such. Do people really do that?

1. Put in all the ingredients into a bowl and mix until well incorporated.
2. Pre-heat a cooking surface.
3. With a 1/4 measuring cup scoop the batter and place onto cooking surface.
4. Cook until the bubbles on top begin to pop and do not fill back up with batter.
5. When the bubbles pop and leave craters it is time to flip. After flipping cook for another minute or two until they are golden brown.
6. Serve immediately.

Other Tips

1. You can sub the canola oil for olive oil.
2. You can save the remainder of the pancakes in the fridge or freezer, and pop them in the toaster for a quick breakfast during the week.

Nutritional Breakdown per Pancake.

• 89 Calories
• 4g Fat 39%
• 3g Protein 12%
• 12g Carbs 52%