Carrot Cake Pancakes

Carrot Cake Pancakes are a great way to start the day. I've made this recipe with whole wheat flour, wheat germ & flax seed to make them extra healthy. It's also a great way to get an extra serving of veggies...for breakfast! Add some fruit and a little of one of the sweetners I list below, and you have a delicious, healthy start to your day.  Make extra and freeze them!
 
Combine:
 
1/4 c. brown sugar
1 1/2 cup buttermilk or (1 1/2 c. regular milk w/ 1 teasp vinegar)
2 Tablesp. Canola or Sunflower Oil
2 teasp. Vanilla Extract
4 eggs, lightly beaten
 
Sift all of the ingredients below into the mixture above, then mix:
 
1/2 cup all purpose flour
2 cups whole wheat flour
1/4 cup wheat germ
1 Tblsp. flaxseed
4 teaspoons baking powder
2 teaspoons cinnamon
1/2 teasp. salt
1/4 teasp. nutmeg
1/4 teasp cloves
1/4 teasp. ground ginger
 
Fold in:
 
2 1/2 cups of finely grated carrots (about 1 lb. of carrots)
 
Coat griddle w/ cooking spray. Make the pancakes, cooking until set on one side, flipping and cooking for a few more minutes.

Serve with honey butter if you wish (3 parts butter to 2 parts honey)
or
just honey, agave nectar (good choice for diabetics,) or a little bit of pure maple syrup.
Add fruit on top(sliced bananas or thinly sliced pears or berries are always good) or serve fruit on the side.