Carrot Cake Pancakes

I love making breakfast, it's the highlight of my weekend. Okay, my life is pretty uneventful =P All week long, I search for awesome recipes that I can use to make Sunday brunch. Pancakes, muffins, french toast, you name it! I find myself impatiently waiting for the weekend so I can bake and cook. I also love seeing the bf's happy face when he gets a yummy brunch. =) I love breakfast, it's my favourite meal of the day.

Today I'm sharing with you an awesome recipe that I found on Joy The Baker. Okay, I do go there a lot, but it's not the only website that I visit, promise! I will be sharing more food porn in a few days! =) *link*These were delicious! I couldn't get over the fact that they tasted like carrot cake.. but were.. pancakes? Oh yum, with the cream cheese it was perfect! You should really try it out! =) Here's the recipe:

1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
Cream Cheese Spread
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon

1. In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

2. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

3. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

4. For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.