Serves: 7 servings (2 pancakes each with about 1½ tablespoons glaze).
Ingredients
Pancakes:
2¼ cups whole wheat pastry flour
¼ cup brown sugar
2 tsp cinnamon
2¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1½ cups low-fat buttermilk
3 eggs, lightly beaten
1½ Tbsp canola oil
1½ tsp vanilla extract
3 cups carrots, peeled and shredded (about 2 lbs)
⅓ cup walnuts, chopped
Glaze:
4 oz ⅓ less fat Neufchatel cream cheese, room temperature
¼ cup powdered sugar
1 tsp vanilla extract
3 Tbsp skim milk + more, if needed to thin
Instructions
In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots and walnuts. Let batter sit for 10 minutes.
Microwave the cream cheese for about 15-20 seconds to soften. Whisk the remaining ingredients for the glaze, adding additional milk, if needed, to thin.
Meanwhile, preheat large nonstick skillet or griddle to medium heat.
Pour batter onto griddle using a ¼ cup measuring cup, spreading the batter with the flat bottom. Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with cream cheese glaze.