Carrot Cake Pancakes with Maple Cream Cheese Syrup

Ingredients

For the Pancakes:
• 1 ½ cups unbleached all-purpose flour or white whole wheat flour
• 4 tbsp sugar (cane sugar or coconut sugar are fine)
• 1 tsp baking powder
• 1 tsp pumpkin pie spice (substitute cinnamon if no pumpkin pie spice)
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 ½ cups buttermilk
• 3 tbsp unsalted butter, melted and cooled
• ½ tsp vanilla extract
• 1 cup (approximately three carrots), very finely grated, packed carrots
• 1 tbsp diced, candied ginger
• ¼ cup finely chopped toasted pecans or walnuts (optional + extra for garnish)
For the Syrup:
• 8 oz cream cheese, softened
• ½ cup pure maple syrup
• 4 tbsp butter, softened

Instructions

For the Pancakes:
1. Preheat oven to "warm" setting or to 170-200 degrees.
2. In a bowl mix together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until well combined.
3. In a large bowl whisk together the eggs, buttermilk, butter and vanilla extract until smooth. Fold in the carrots, then slowly stir in the dry ingredients to the wet ingredients, continuing to stir until smooth. Fold in the ginger and nuts if using. Cover and place in the refrigerator for 30 minutes-3 hours. (We were lazy the first time and didn't refrigerate. It is recommended but I don't feel like it was necessary).
4. When ready to cook, heat a skillet to medium heat. Brush the skillet with melted butter or spray with cooking spray. Drop approximately ¼ cup of the batter onto the skillet. Cook the pancakes until the edges are lightly browned and the center of the pancake becomes bubbly. Flip the pancake and cook the other side for another minute or two until browned. Remove from heat and place the pancakes on a plate inside the warm oven. Continue cooking until batter is gone.
5. To FREEZE: Allow cooked pancakes to cool to room temperature. Place pancakes on a baking sheet in the freezer and allow to flash freeze for approximately 20 minutes. Move pancakes from the baking sheet to an airtight container or plastic freezer bag. Freezes up to one month.
To Make the Syrup:
6. In a mixing bowl, whip the cream cheese, maple syrup and butter on medium speed for two minutes.
7. To serve: Place desired amount of pancakes on plate. Drizzle with syrup and top with additional nuts.