Carrot Cake Pancakes

I don't think I've ever met a pancake that I didn't like. While growing up my Uncle used to make his "famous" buckwheat pancakes. I loved them and would eat a huge stack. I have had pancakes in all shapes and sizes, fruit in them, fruit on top, various types of syrup (boysenberry - yum)! But, never before have I had Carrot Cake pancakes.

These were different, yet fantastic! The most time-consuming part of this recipe is shredding the carrots. It is a cinch if you have a food processor, if not, you might consider purchasing some pre-shredded carrots.

We really loved these. I was tempted to use syrup instead of the honey butter, I'm so glad I didn't, the honey butter added the perfect amount of sweetness to them. It really was the perfect carrot cake in pancake form!

This post has been linked to Eat at Home.

Carrot Cake Pancakes

Adapted from Cooking Light

Ingredients

1 1/4 cups all-purpose flour

1/4 cup chopped walnuts, toasted

2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/4 cup brown sugar

3/4 cup low-fat buttermilk

1 tablespoon canola oil

1 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

Directions

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.

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.

Yield - 6 servings (2 pancakes and about 2 teaspoons honey butter); Calories 315