CARROT CAKE PANCAKES

Here's a recipe for delicious carrot cake pancakes:

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup brown sugar (packed)
• 1/2 cup finely grated carrots
• 1/4 cup crushed pineapple (drained)
• 1/4 cup chopped walnuts or pecans (optional)
• 1 large egg
• 3/4 cup buttermilk (or 3/4 cup milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes)
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• Maple syrup, cream cheese glaze, or powdered sugar for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

2. In another bowl, mix together the brown sugar, grated carrots, crushed pineapple, and chopped nuts (if using).

3. In a separate bowl, whisk together the egg, buttermilk, melted butter or oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Gently fold in the carrot mixture until evenly distributed throughout the batter.

6. Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly with the back of a spoon.

7. Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.

8. Flip the pancakes and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.

9. Remove the pancakes from the skillet and keep warm while you cook the remaining batter.

10. Serve the carrot cake pancakes warm with maple syrup, cream cheese glaze, or a dusting of powdered sugar. Enjoy your delicious breakfast treat!