Carrot Pancakes

• 1 cup Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• Dash Of Salt
• 1-1/4 teaspoon Pumpkin Pie Spice
• 2-1/2 Tablespoons Chopped Walnuts
• 1 whole Egg
• 2 cubes Grated Carrots
• 3 Tablespoons Brown Sugar
• 3/4 cups Skim Milk
• 1/4 cups Light Cream
• 1 teaspoon Vanilla

1. In a small bowl, mix flour, baking soda, baking powder, salt and pumpkin pie spice together. Add in walnuts and mix well.
2. In a large bowl, mix egg, carrots, brown sugar, milk, cream and vanilla. Whisk until mixture is fully combined. Add flour mixture to the wet mixture and mix well.
3. In a large pan sprayed with nonstick cooking spray, add about 1/4 cup mixture to the pan. Once the top of the batter starts bubbling, flip using a wide spatula and cook until both sides are golden brown, about 4 - 5 minutes. Serve with butter and maple syrup and enjoy!

whole wheat flour, baking soda, baking powder, salt, pie spice, walnuts, egg, carrots, brown sugar, milk, ubc, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/carrot-pancakes/ (may not work)