Carrot Cake Pancakes
(it's almost like having dessert for breakfast)
2 1/4 c. buttermilk pancake mix (I use Krustez)
1/4 c. brown sugar
1 1/2 c. milk
1 c. finely shredded carrots
1 t. cinnamon
1/2 c. ground nutmeg
1/4 t. ground cloves
1 can of Cream cheese frosting (optional)
In a large bowl, put the pancake mixes, sugar and spices. Then add the other remaining ingredients (not frosting) and mix well.
Heat a griddle or large frying pan to a hot temperature, and coat generously with cooking spray.
Pour batter from a cup onto hot griddle to make pancakes the size that you want them. Cook until pancake bubbles and then flip to the other side and cook until golden brown.
Serve with Cream cheese frosting OR your favorite butter and syrup.
*The pancake mix that I use is one that you just add water to, but if your mix calls for oil and eggs, just add those as well...whatever your package directions instruct...and then add the rest of the ingredient for the carrot cake pancakes.
*I found that the batter was a little "THICK" for my liking, so I just added a little more milk.