Carrot Cake Pancakes

Added by Audrey Schipul

15 minutes prep / 15 minutes cooking
serves 6

1.25 cups	flour
1/4 cups	walnuts	chopped and toasted
2 teaspons	baking powder
1 teaspoon	ground cinnamon
1/4 teaspons	salt
1/8 teaspons	ntumeg
dash	ground cloves
dash	ground ginger
1/4 cup	brown sugar
3/4 cup	low-fat buttermilk
1 tablespoon	oil
1.5 teaspons	vanilla
2 large	eggs
2 cups	carrots	finely grated
3 tablespoons	butter	softened
2 tablespoons	honey
	cooking spray

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1.	Combine flour and next 7 ingredients in a large bowl, stirring with a whisk. Combine brown sugar with mext 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in the carrots.
2.	Heat a large skillet over medium heat. Coat with cooking spray. Spoon $ batter mounds ( ABOUT .25 CUP) onto pan; spread 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 until batter is gone.
3.	Combine butter and honey in a small bowl; serve with pancakes

from Cooking Light Jan 2010