Easy Carrot Cake Pancakes & Maple Pecan Topping (4 servings) 2 eggs 1 cup milk 2 Tablespoons melted butter 1 teaspoon vanilla extract 1/4 cup brown sugar 2 cups flour 2 Tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups shredded carrots Maple Pecan Cream Cheese: 1/2 block cream cheese-softened 1 Tablespoon real maple syrup 1/4 cup chopped pecans Beat eggs, milk,vanilla extract and butter together. In a separate larger mixing bowl combine sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix in egg mixture. Mix in shredded carrots. Allow mixture to sit for 15 minutes. Preheat a griddle to medium heat and coat with cooking spray. Cook pancakes (in 1/3 cup portions) slowly to allow the pancakes time to puff up and carrots time to cook. Combine cream cheese, maple syrup and pecans. Top pancakes with maple cream cheese, garnish with additional chopped pecans if desired. If you're not a fan of cream cheese, try mixing 1/2 cup maple syrup with 1/4 teaspoon vanilla extract and 1/4 cup chopped pecans for a delicious flavored syrup. Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2335. Submitted 6/17/2008.