This is our best guess at carrot cake pancakes modeled after the ones served in Cinnamon's Restaraunt, Kailua, Hawaii. A wonderful morning treat that can be served with the cream cheese frosting (recipe below) and/or maple syrup. Enjoy!
Toast the walnuts lightly in a pan on med-low heat, then set off to the side.
We love spicy food, so use less spices in the next step if so inclined….
Lightly measure the flour with a spoon so as not to pack the cup measure. Combine flour, baking powder, cinnamon, salt, nutmeg, cloves and ginger in a large bowl, stirring with a whisk.
Combine brown sugar, buttermilk, oil, vanilla and eggs beating to combine.
Add the sugar mixture to the flour mixture, stirring just until moist. Fold in grated carrots and toasted walnuts.
Cook pancakes on a greased/buttered skillet or frying pan on medium-low heat turning when batter starts to lightly bubble.
Serve with the cream cheese frosting (steps below) and/or maple syrup.
For the cream cheese frosting:
In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.