For the pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
2 tablespoons golden raisins, soaked and drained
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk (you can substitute regular milk or milk alternative)
1 teaspoon pure vanilla extract
2 cups grated carrots (about 3/4 pound of carrots)
Olive oil for spraying pan (we love using the olive oil mister from Prepara)
*** Optional: 2 tablespoons of chopped walnuts
For the cream cheese topping:
4 ounces of cream cheese, at room temperature
1/4 cup of powdered sugar
2-3 tablespoons of milk (or milk alternative)
1/2 teaspoon pure vanilla extract
Dash of cinnamon
In a large bowl mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and if using nuts and raisins. Whisk together to incorporate.
In a separate bowl, mix together the wet ingredients: egg, brown sugar, buttermilk or milk and vanilla. Stir in the carrots.
Slowly fold the wet ingredients into the dry ingredients, stirring until just incorporated. Set aside and let rest for 5-7 minutes before cooking.
While the batter is resting, begin working on the cream cheese topping.
In a small bowl, beat the cream cheese until fluffy and lump free. Whisk in powdered sugar, milk, vanilla and cinnamon. Add the milk 1 teaspoon on a time, how much you add will depend on how thick or thin you want the topping.
Spray skillet with olive oil and over medium heat, spoon 2 tablespoons batter into a hot pan, flip after about 2-3 minutes. Cook until both sides are golden brown, about 2-3 minutes per side. Repeat until all pancakes are cooked.
Tip: You can keep pancakes warm on a cookie sheet in the oven, on a low temp of about 200 degrees.
Serve warm with cream cheese topping and fresh fruit (we used bananas, golden delicious apples and strawberries)