Carrots cake pancakes with Maple- Praline Syrup

Adapted from: http://smittenkitchen.com/blog/2012/03/carrot-cake-pancakes/

serves: 12

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Course Himalayan salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground ginger
2 Tbsp. chopped walnuts
2 Tbsp. golden raisins
1 lg. egg
2 Tbsp. Organic brown sugar
1 c. buttermilk
1 tsp. pure vanilla extract
2 c. finely grated carrots
3 Tbsp. Vegetable oil


Maple- Praline Syrup

Serves: 12

1 1/2 c. Margarine
1 1/2 c. Pecans, chopped
1 1/2 c. Pure maple syrup


Pancake Directions:

1. In a large mixing bowl, blend and whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, nuts and raisins. In a small bowl, blend and whisk together egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir the carrot mixture into the dry ingredients, stir until Incorporate well.

Maple- Praline Syrup Directions:

1. In a sauce pan cook margarine, pecans, maple syrup, over medium-low heat. stir often, for about 5 minutes or until blended and sugar has dissolved.