These lightly spiced flapjacks, made with Partake Foods’ gluten-free baking mix, get a sweet hit of plump raisins and crunch from toasty walnuts. The carrots come shredded, so you can whip up breakfast in a flash.
Contains: tree nuts. Contains: Allergen Note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.
What You Get
Toasted, chopped walnuts
Gluten-free baking mix (see note below)
Pumpkin pie spice
What You'll Need
Vanilla extract (optional)
Butter or vegetable oil
Maple syrup or powdered sugar
Roughly chop any larger pieces of walnuts. In a large bowl, whisk together the baking mix with 2 tablespoons firmly packed brown sugar, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt. Add 1½ cups water and 1 teaspoon vanilla, if you have any on hand, and stir until just combined. Fold in 1 cup shredded carrots, ¼ cup raisins, and the chopped walnuts.
Warm a nonstick frying pan over medium heat, and grease with butter or vegetable oil. For each pancake, pour about ⅓ cup batter into the pan, and cook until golden, 2 to 3 minutes per side.
Transfer the pancakes to plates, and top with more butter. Drizzle with maple syrup or dust with powdered sugar, if you want more sweetness, and serve warm.