Carrot Cake Pancakes

Instructions

1. 1

   In a large bowl, combine the grated carrots, all-purpose flour, sugar, baking powder, and cinnamon.

2. 2

   In a separate bowl, whisk together the milk and egg until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4. 4

   Gently fold in the chopped pecans.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease it.

6. 6

   Pour 1/4 cup of the batter onto the skillet for each pancake.

7. 7

   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

8. 8

   Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.

9. 9

   Serve warm with your choice of toppings, such as maple syrup or cream cheese frosting.