Carrot Cake Pancakes

Good evening all–  Sunday evening supper. To tell the truth, Sunday supper around here is usually a thrown together quesadilla or peanut butter toast in front of the t.v.  But when the kids were young, lots of Sundays, it was pancakes for supper.  So in memory of those “good old days,” I’m making pancakes for Sunday supper this week– with a fresh, spicy, nutty twist– and loads of maple syrup!

CARROT CAKE PANCAKES
2 cups grated carrot, about 2 large carrots
1 1/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
1/2 cup sugar
2 eggs
2 tsp. vanilla
2 tab. canola oil
1 cup buttermilk
1/4 cup coconut
1/4 cup currants or raisins
1/2 cup pecans or walnuts

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Grate the carrots and set them aside.  Stir up the flour, baking powder, salt, pumpkin pie spice and sugar.  Then add in the eggs, vanilla, oil and buttermilk*.  Finally stir in the carrots, coconut, currants and nuts.  Cook them up on a griddle sprayed with cooking spray (or butter, if your cholesterol is lower than mine) on medium heat.  Pour out small scoopfuls.  They do spread to get bigger on the pan!  Top with pecans and globs of maple syrup!  Hope you like them as much as we did.

*For butter milk, I just added a a couple tablespoons of cider vinegar to regular milk.

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