Carrot Cake Pancakes

Carrot Cake Pancakes

Ingredients

    •    5 3/5 ounces all-purpose flour (about 1 1/4 cups)
    •    1/4 cup chopped walnuts, toasted
    •    2 teaspoons baking powder
    •    1 teaspoon ground cinnamon
    •    1/4 teaspoon salt
    •    1/8 teaspoon freshly ground nutmeg
    •    Dash of ground cloves
    •    Dash of ground ginger
    •    1/4 cup brown sugar
    •    3/4 cup low-fat buttermilk
    •    1 tablespoon canola oil
    •    1 1/2 teaspoons vanilla extract
    •    2 large eggs, lightly beaten
    •    2 cups finely grated carrot (about 1 pound)
    •    Cooking spray
    •    3 tablespoons butter, softened
    •    2 tablespoons honey

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

From here.