Carrot Cake Pancakes

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I'm always on the lookout for new pancake recipes especially ones that incorporate some fruit or even better vegetables.  These tasty pancakes provide a very healthy serving of carrots without you knowing you're even getting them. 

1 cup flour (either unbleached white or whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/4-1/2 cup coarsely chopped walnuts (optional)
2 tablespoons golden raisins (also optional)
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon vanilla
2 cups finely grated raw carrots

Optional Cream Cheese Topping
4 ounces cream cheese
1/4 cup powdered sugar
2-3 tablespoons milk or 1/2 & 1/2
1/2 teaspoon vanilla
dash of cinnamon

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, nuts and raisins.  In another bowl whisk together egg, brown sugar, buttermilk and vanilla.  Stir in carrots.  Combine carrot mixture with dry ingredients, stirring just until you don't see any large lumps. 

Heat your griddle and grease with a bit of butter.  I made my pancakes using a 1/4 cup measure.  The original recipe recommended using 2 tablespoons per pancake.  Cook until small bubbles begin to form on top of pancakes and then flip just once.  Cook until brown. 

To make cream cheese topping, beat cream cheese then whisk in powdered sugar, milk, vanilla and cinnamon.  It can also be made in a food processor. 

Adapted from smitten kitchen.

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