Carrot Cake Pancakes

• 2 cups pancake mix
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1 cup whole milk
• 1 cup finely shredded carrots
• 1/2 cup maple syrup
• 1/8 teaspoon ground cinnamon
• 2/3 cup whipped cream cheese
• 1 tablespoon whole milk
• 1/2 cup chopped walnuts or pecans, toasted
• Finely shredded carrots, optional

1. In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots.
2. Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.
3. For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.

pancake mix, ground cinnamon, ground nutmeg, ground cloves, eggs, milk, carrots, maple syrup, ground cinnamon, whipped cream cheese, milk, walnuts, carrots

Taken from www.tasteofhome.com/recipes/carrot-cake-pancakes/ (may not work)