Adapted from the Food Network.
1 1/3 cups all-purpose flour (try this with some portion whole wheat)
4 tablespoons roughly chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch all spice
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
Mix all the dry things (and carrots), and all the wet things, in different bowls. Then mix them together. Cook in a buttered pan over medium heat, flipping when bubbles appear, pop and don’t close up.
The Food Network version also has a cream cheese frosting. I didn’t make it and instead ate them with maple syrup. I liked them — not light an fluffy like the pancakes I usually make, but flavorful and hearty, with the pecans providing some variations in texture.
Update: These also work in the waffle iron! I added 1/4c more flour and they made great waffles. Might also work without the extra flour…