Carrot Cake Pancakes

Ingredients

• Chopped walnuts - 1/4 cup
• Milk - 2 tablespoons
• Powdered sugar - 1/4 cup
• Cream cheese - 1/2 cup, softened
• Butter - 2 tablespoons, melted
• Vanilla extract - 1 teaspoon
• Egg - 1
• Milk - 1 cup
• Brown sugar - 1/4 cup
• Carrots - 1 cup, grated
• Salt - 1/4 teaspoon
• Nutmeg - 1/2 teaspoon
• Cinnamon - 1 teaspoon
• Baking powder - 2 teaspoons
• All - purpose flour - 1 1/2 cups

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the grated carrots, brown sugar, milk, egg, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
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.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. In a small bowl, mix together the softened cream cheese, powdered sugar, and milk until smooth.
8. Serve the carrot cake pancakes with a dollop of cream cheese frosting and sprinkle with chopped walnuts.