carrot cake pancakes

Recipe printed from chiknpastry

Carrot Cake Pancakes
Adapted from Cooking Light, January 2010; serves 6

ingredients
5.6  ounces  all-purpose flour (about 1 1/4 cups)
1/4  c  chopped walnuts, toasted
2  t  baking powder
1  t  ground cinnamon
1/4  t  salt
1/8  t  freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4  c  brown sugar
3/4  c  low-fat buttermilk
1  T  canola oil
1 1/2  t  vanilla extract
2  large eggs, lightly beaten
2  c  finely grated carrot (about 1 pound)
Cooking spray
butter, for topping
maple syrup, for serving

instructions
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 c brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 c carrot.

Heat a large nonstick skillet or pancake griddle over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan. 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.

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