Carrot Cake Pancakes w Honey Butter
1 1/4 cups flour
1/4 cup walnuts, chopped & toasted
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cups low-ft buttermilk
1 tbls organic canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
3 tbls butter, softened
2 tbls honey
Combine flour with next 7 ingredients (through ginger) in a large bowl and stir. Combine brown sugar and next 4 ingredients (through eggs).
Add sugar mixture to flour mixture, stirring until moist.
Fold in carrots.
Coat a large non-stick pan with cooking spray and heat over medium heat.
Spoon 1/4 cup batter onto pan, spreading with a spatula. Cook for 2 minutes or until tops bubble and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.
Combine butter and honey in a small bowl; serve with pancakes.