Carrot Pancakes

25 June

2 cups shredded carrots
1¼ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon each freshly ground nutmeg and cloves
½ teaspoon sea salt
2 large eggs
1 cup plus 2 tablespoons milk or milk substitute
2 tablespoons melted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
½ cup toasted pecans, chopped

1. Put shredded carrots in a kitchen towel and squeeze to get out excess moisture.
2. Whisk flour, baking powder, spices, and salt in a large bowl. Whisk together eggs, milk, butter, brown sugar, and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk to combine. Fold in the carrots and nuts.
3. Coat a large skillet with cooking spray or oil; heat over medium heat. Cook pancakes in batches using a scant 1/3 cup batter for each, spreading the batter to make them about 4 inches wide. Cook until bubbles dot the surface, 1-3 minutes. Flip and brown the other side, 1-2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot. Top with maple syrup and more toasted pecans. A dab of yogurt can be good, too.

Makes 5 servings, 2 pancakes each