Carrot Cake Pancakes

Here’s a fun way for fans of carrot cake to have their favorite dessert flavor for breakfast. —Leane Goering, Salem, IN

Takes: 30 min. • Makes: 1 dozen (1 cup syrup)

2 cups pancake mix

1 tsp. ground cinnamon

¹ ₄ tsp. ground nutmeg

¹ ₈ tsp. ground cloves

2 large eggs

1 cup whole milk

1 cup finely shredded carrots TOPPINGS

¹₂ cup maple syrup

¹₈ tsp. ground cinnamon

²₃ cup whipped cream cheese

1 Tbsp. whole milk

¹₂ cup chopped walnuts or pecans, toasted Finely shredded carrots, optional

1. Combine pancake mix, cinnamon, nutmeg and cloves. Beat eggs and milk; stir into dry ingredients just until moistened. Stir in carrots.

2. Pour batter by ¹₄ cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

3. In a saucepan, combine maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer 1 minute. Combine the cream cheese and milk. Serve pancakes with cream cheese mixture and syrup; sprinkle with nuts and, if desired, shredded carrots.

2 pancakes: 388 cal., 16g fat (6g sat. fat), 84mg chol., 673mg sod., 52g carb. (21g sugars, 4g fiber), 10g pro.