Carrot Cake Pancakes

Ingredients

• All-purpose flour (1 1/2 cups)
• Baking powder (2 teaspoons)
• Cinnamon (1 teaspoon)
• Nutmeg (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Grated carrots (1 cup (about 2 medium carrots))
• Brown sugar (1/4 cup)
• Milk (1 cup)
• Egg (1 large)
• Vanilla extract (1 teaspoon)
• Unsalted butter (2 tablespoons, melted)
• Cream cheese (4 ounces, softened)
• Powdered sugar (1/2 cup)
• Additional milk (2 tablespoons (for frosting))
• Chopped walnuts (1/2 cup (for garnish))

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
2. In a separate bowl, combine the grated carrots, brown sugar, milk, egg, vanilla extract, and melted butter. Mix until the ingredients are fully incorporated.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. While the pancakes are cooking, prepare the cream cheese frosting by mixing together the softened cream cheese, powdered sugar, and 2 tablespoons of milk in a small bowl until smooth and creamy.
7. Serve the carrot cake pancakes warm, topped with a generous dollop of cream cheese frosting and a sprinkle of chopped walnuts.