Carrot Cake Pancakes II (4 servings) 1 and 1/4 cup sifted flour 1/2 cup chopped walnuts - toasted 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/8 teaspoon freshly grated nutmeg 1 dash ground cloves 1 dash ground ginger 2 large eggs 1/4 cup brown sugar 3/4 cup buttermilk 1 Tablespoon vegetable or canola oil 1 and 1/2 teaspoon vanilla 2 cups finely grated carrot This recipe makes about 12 pancakes. * To toast the walnuts, place the pieces in a frying pan over medium-high heat. Stirring often, cook until fragrant and toasty brown. In a large bowl, mix together the flour, toasted walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger. In a separate bowl, lightly beat the eggs. Add the sugar, buttermilk, oil and vanilla. Stir to combine. Add the wet ingredients to the dry ingredients. Stir until just combined and moistened. Fold in the grated carrot. Heat a large skillet or frying pan over medium heat. Coat with cooking spray. Dollop batter in 1/4 cup amounts per pancake. Cook until the tops are covered in bubbles and the edges appear dry - about 2 minutes. Flip and cook the other side to golden brown - about 1 to 2 minutes. Serve warm with your favorite topping. These are delicious with butter and warm maple syrup. You can also make a traditional Carrot Cake Cream Cheese Frosting: Just combine one 8-ounce package of cream cheese with 1/4 cup butter. Whisk until creamy. Add 1 cup powdered sugar and a couple drops of vanilla. Mix well. Top each serving of pancakes with a generous smear of frosting. Tastes just like carrot cake for breakfast. What could be better? Mr Breakfast would like to thank radner for this recipe. Recipe number 3052. Submitted 9/7/2011.