Carrot Cake Pancakes

By rperlowitz

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

Details

Servings 6

Preparation

Step 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.