Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are a guilt-free breakfast pleasure. Top with some homemade honey butter or light pancake syrup.

Ingredients

• 5.6 ounces (159g) all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts, toasted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of ground ginger
• 1/4 cup (50g) brown sugar
• 3/4 cup (134g) low-fat buttermilk
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 2 cups finely grated carrot (about 1 pound)
• Cooking spray
• 3 tablespoons butter, softened
• 2 tablespoons honey

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
2. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist.
3. Fold in 2 cups carrot.
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula.
5. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.
6. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.
7. Repeat procedure twice with remaining batter.
8. Combine butter and honey in a small bowl; serve with pancakes.