Carrot Cake Pancakes

Carrot Cake Pancakes
A Sprinkle of This and That recipe (adapted from Weelicious)


1 cup whole wheat flour

2 tsp  baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 Tbsp brown sugar

1 cup peeled and finely grated carrots (about 2 large carrots)

1 large egg, beaten

1 cup milk

1 Tbsp oil

2 Tbsp whipped cream cheese 

2 Tbsp honey

1 small pkg sugared, chopped walnuts

To make the pancakes:

In a bowl, whisk together the flour, baking powder, cinnamon, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.

In a separate bowl, whisk together the egg, milk and oil.

Stir the dry ingredients into the wet ingredients until just combined.

Heat a large skillet or griddle over medium heat and lightly coat with cooking spray.

Pour out the pancake mixture into circles (like how you normally make pancakes) and cook for 2 minutes or until bubbles begin to appear.  

Flip the pancakes and cook for one minute longer.

To make the cream cheese "syrup":

In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.  Sprinkle with sugared, chopped walnuts.