2 cups carrots, finely shredded (about 3 to 4 carrots)
¼ cup chopped walnuts or raisins (optional)
Cooking spray
2 ounces neufachtel cream cheese, room temperature
¼ cup powdered sugar
½ teaspoon vanilla extract
1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/03/27/carrot-cake-pancakes/