Optional: pecans or walnuts, cream cheese, maple syrup
Instructions
In a bowl, combine dry ingredients.
In a 1-cup measuring cup, whisk an egg and add ¾ cup of milk on top. Add it to the dry ingredients, along with the vanilla, shredded carrot, and cinnamon. Mix well and let the batter sit for 5 minutes while your pan preheats on a medium-low flame on the stove.
Measure a little under ¼ cup of batter out per pancake to get 3-4 small pancakes per person. Cook the pancakes on a lightly greased pan on medium-low for about 90 seconds before flipping and cooking for another 1-2 minutes. You may have to adjust the heat and time depending on your stove.
Separate the stack onto two plates, smearing a bit of cream cheese between each pancake if you'd like.
Top with pecans or walnuts and a drizzle of maple syrup, as the pancakes themselves are just barely sweet.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/04/07/carrot-cake-pancakes/