Carrot Cake Pancakes with Cream Cheese Spread

Pancake Batter

1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract

In a mixing bowl sift together the flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

Cream Cheese Spread

4 ounces cream cheese
1/4 powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.