Carrot Cake Pancakes

from "Cooking Light"

Carrot Cake Pancakes: Serves 6 ( 2 pancakes =6 points +)

• 1-1/4 c. flour
• 1/4 c. chopped walnuts, toasted
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• dash of ground cloves
• dash of ground ginger
• 1/4 c. brown sugar
• 3/4 c. lowfat ( 1%) buttermilk
• 1 T. canola oil
• 1-1/2 tsp. vanilla
• 1/2 c. egg beaters
• 2 c. finely grated carrot ( I ran mine through the food processor)

Honey Cinnamon Butter (optional) ( add 1 point)

• 3 T. light tub butter such as " I Can't Believe It's Not Butter Light"
• 2 T. honey
• dash of cinnamon

Combine flour with next seven ingredients ( through ginger) in a large bowl.
Combine the brown sugar and next 4 ingredients ( through egg beaters). Add sugar mixture to flour mixture and stir until just moistned. Fold in carrots.
Heat a large nonstick skillet or griddle coated with cooking spray. Spoon 4 ( 1/4 cupfuls) of batter onto the pan. Spread with spatula. Mixture will be very thick. Cool for 2 minutes or until edges look cooked. Carefully turn and cook 1 minute longer or until bottoms are lightly browned. Repeat with remaining batter.
For butter, combine butter with honey and cinnamon in a small bowl. Serve with pancakes.