Carrot Cake Pancakes

In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.

In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.

Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.

Let the batter rest for 15-30 minutes at room temperature.

Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.

Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.

Enjoy!