A super delicious kind of pancakes.

Ingredients

Pancakes

Drizzle (optional)

Directions

Pancakes

  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.

  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.

  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.

  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.

  5. Pour batter onto griddle (2 tablespoons to 1/4 cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).

Drizzle

  1. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).
Source: http://www.foodbuzz.com/recipes/5301261-carrot-cake-pancakes