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      Carrot Cake Pancakes


      5 1/2 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

      Method of Preparation:

      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.

      3. 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.