Carrot Pancakes

Lots of carrots this year. I've made carrot muffins, carrot pancakes, and even carrot cake oatmeal (looked crazy but Emmett thought it was great). I've tried a few different carrot pancake recipes and this one was a favorite. Super delicious with freshly made applesauce.

Recipe slightly adapted from Cooking Light.

1 1/4 cups wheat flour
1/4 cup chopped walnuts
2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/4 teaspoon salt 
1/8 teaspoon freshly ground nutmeg 
Dash of ground cloves 
Dash of ground ginger 
1/4 cup brown sugar 
3/4 cup low-fat buttermilk 
1 tablespoon canola oil 
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten 
2 cups finely grated carrot  
Cooking spray

Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat griddle over medium heat, coat with cooking spray. Spoon batter onto pan. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook until bottoms are lightly browned.