Carrot Cake Pancakes

1 1/4 cups flour
1/4 cup chopped walnuts, toasted
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tbsp canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tbsp butter, softened
2 Tbsp honey

1. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixtrue, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 batter mounds (1/4 cup each) onto pan and cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook 1 min or until bottoms are lightly browned. Repeat. Combine butter and honey in small bowl to serve with pancakes.

Yield: 6 servings.

Cooking Light.