This post brought to you by Carton Smart. All opinions are 100% mine.
When it comes to cooking and baking, let’s think outside of the box for a moment. Instead of getting your ingredients out of a can… why not get them from a carton? Better yet, why not get them out of a carton that is made from 70% paper, a renewable resource, from selectively harvested, re-grown trees. That’s exactly what Tetra Pak® cartons are. Carton’s of pantry food for those who enjoy healthy living and a greener lifestyle.
Why Tetra Pak Cartons?
- Tetra Pak® cartons are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council)
- Cartons use 1/3 of the packaging compared to cans.
- Cartons are space saving, easy to store and open. No can opener needed.
- The unique packaging process preserves the flavor and nutrients of food without the use of preservatives. Product quality is exactly the way it was intended to be.
- Recycleable which results in 60% less landfill waste than cans.
- Cartons are re-closable so you can use what you need and save the rest.
I was sent three Tetra Pak® cartons:
- Pacific Foods Organic Pumpkin Puree
- Pacific Foods Organic Jellied Cranberry Sauce
- Pacific Foods Organic Chicken Simply Stock
I have not had a chance to use the Pacific Foods chicken stock or cranberry sauce, but I plan on making oatmeal squares with the cranberry. I did use the Pacific Foods pumpkin puree to make pumpkin pancakes though and I only used half of the carton. It was easy to seal up and I was able to use the second half a day later to make more pancakes. It was so convenient! I did love that these ingredients are organic.
Whole Wheat Pumpkin Pancakes Recipe
- 2 cups of whole wheat flour
- 4 tablespoons honey
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 cups of Pacific Foods Organic Pumpkin Puree
- 2 large eggs (I used 4 because they were small) or you can substitute applesauce.
- 1/4 cup butter
- 1 cup to 2 cups of milk (depending on how thick or thin you like your batter) I use almond milk or coconut milk.
Make Your Pumpkin Pancakes!
I beat this all together and slowly added the milk because I am very picky about how thick my batter is. I love thick batter and can not get my pancakes to turn out if I use thinner batter. I just add little by little until it’s perfect for me.
Once it’s all mixed, I made the pancakes.
Maple Syrup or Icing?
We tried the pumpkin pancakes with maple syrup and with icing. If you love icing like we all do… grab a bowl, fill it up with powdered sugar and add 1 tablespoon of vanilla. Then 1 tablespoon at a time of milk until the icing is thick and will slowly pour off of a spoon. Once you drizzle it on your hot pancakes, it will thin out a bit.
If your still hosting any Christmas dinners or if you’ll be putting on a a fancy New Years Eve dinner… be #CartonSmart. Replace one of your ingredients with one of your favorite products packaged in Tetra Pak carton. You’ll be surprised at how many of your favorite products come in a carton!
Connect with Pacific Foods and #CartonSmart!
- Visit Pacific Foods for more information or Become Carton Smart for inspiration and even more info.
- Follow #CartonSmart on Pinterest
- Tweet @CartonSmart
Have you tried ingredients out of a carton?