Carrot Cake Pancakes

Carrot Cake Pancakes  Rating: 9

Ingredients
2 cups Go-To Whole Wheat Pancake Mix
1 1/2 - 2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ginger powder
1/4 cup walnuts or pecans, chopped
1 1/2 cups buttermilk
2 eggs, beaten
1 Tbsp. oil (I've used coconut or grapeseed)
1 1/2 tsp. vanilla extract
1 Tbsp. orange zest
2 cups carrots, grated, finer is better

Combine dry ingredients in a large bowl.  Combine wet ingredients in medium bowl and pour into dry ingredient.  Stir until just combined.  This will make a thick batter.  Get your griddle ready on medium heat and grease it with yummy coconut oil.  Use 1/4 cup scoop to pour on pan and sort of spread it out thin so they will cook evenly in the middle.  The batter will need your help to spread out.  I just use the bottom of the 1/4 cup measure.  They take a bit longer to cook than most pancakes I've made so flip when you see the right signs--bubbling, dry edge, proper browning on the bottom, and adjust your heat as needed.  They make dense, fat pancakes and are completely gratifying with just pure maple syrup.  Makes 10-12 pancakes.

Two is a perfect serving to me and you can pop the leftovers in the toaster when you are ready for them.  They're dessert for breakfast and a great way to sneak some veggies in before you even start the day.