Carrot Cake Pancakes

• 3/4 cup All Purpose Flour
• 3/4 cup Whole Wheat Pastry Flour
• 1 1/4 cups Buttermilk
• 2 Large eggs
• 1/3 cup Unsweatened applesauce
• 2 tablespoons Sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1 cup Finely grated carrot
• 1/4 cup Raisins
• 1/4 cup Toasted Walnuts
• 1/4 cup Unsweateded Coconut
• 1 1/2 teaspoons Cinnamon
• 1/2 teaspoon Ginger powder
• 1/2 teaspoon Allspice
• 1/4 teaspoon Cloves
• Whipped cream cheese
• Maple syrup

1. Combine eggs, buttermilk, and applesauce; whisk to combine, then add carrots, raisins, walnuts and coconut.
2. Next add flour, baking powder, baking soda, sugar, salt and spices; whisk until just combined.
3. Cooking temperature should be just under medium slightly lower than typical pancakes to prevent burning.
4. Serve pancakes stacked with whipped cream cheese between each pancake as well as on top and maple syrup. No mesurements here - to each his/her own. My personal opinion is more is better.

flour, whole wheat pastry flour, buttermilk, eggs, unsweatened applesauce, sugar, baking powder, baking soda, salt, carrot, raisins, walnuts, unsweateded coconut, cinnamon, ginger powder, allspice, cloves, cream cheese, maple syrup

Taken from food52.com/recipes/16934-carrot-cake-pancakes (may not work)