Carrot Pancakes

• 1-1/4 cups all-purpose flour
• 2 tablespoons finely chopped pecans
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1 cup milk
• 1 cup grated carrots
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• Dash ground cinnamon

1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
3. Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

flour, pecans, baking powder, ground cinnamon, salt, ground ginger, egg, brown sugar, milk, carrots, vanilla, milk, vanilla, cream cheese, confectioners, ground cinnamon

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