Categories: Breakfast

Ingredients

• 2 cups pancake mix
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 large eggs
• 1 cup whole milk
• 1 cup finely shredded carrots
• Toppings:
• 1/2 cup maple syrup
• 1/8 tsp ground cinnamon
• 2/3 cup whipped cream cheese
• 1 tbsp. whole milk
• 1/2 cup chopped walnuts or pecans, toasted
• Finely shredded carrots, optional

Directions

1. Combine pancake mix, cinnamon, nutmeg and cloves. Beat eggs and milk; stir into dry ingredients just until moistened. Stir in carrots.

2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

3. In a saucepan, combine maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer 1 minute. Combine the cream cheese and milk. Serve pancakes with cream cheese mixture and syrup; sprinkle with nuts and, if desired, shredded carrots.

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