Ingredients

Scale

2 cups finely grated carrots
2 eggs
1/4 cup brown sugar
2 cups nonfat yogurt or buttermilk
2 teaspoons vanilla
1 cup whole wheat flour
1 cup white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons ground ginger
raisins (optional)
chopped, toasted walnuts (optional)

For the cream cheese drizzle:

4 oz. light cream cheese (preferably at room temperature)
1 1/2 Tablespoons honey
4 – 6 Tablespoons skim milk

Instructions

Shred the carrots, then, in a large bowl, mix up the carrots, eggs, brown sugar, yogurt (or buttermilk) and vanilla.
Add the dry ingredients and the raisins and walnuts, and stir until the batter is well mixed.
In a small bowl, mix up the cream cheese drizzle by mixing the cream cheese, honey and enough milk to thin the mixture to the desired consistency until smooth. It will be lumpy at first, but will eventually smooth out if you stir it vigorously (or you can use an electric mixer). Set the yummy drizzle aside while you cook up the pancakes.
Heat a frying pan to medium-low heat, spray the pan with cooking spray, and pour 1/4 cup of batter for each pancake in the pan, allowing room for them to spread. Cover and let cook for a couple minutes, check the bottom of the pancake by lifting the edge with a spatula, and when it’s golden brown on bottom, flip the pancakes, cover and cook until brown on the other side. Repeat until all the pancakes are cooked.

Notes

This makes enough batter to feed a crowd of people. Four children and six adults ate their fill of pancakes and there were only these few left that I had reserved for photographing. (They got eaten too, of course.)

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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