Carrot Cake Pancakes

Ingredients

• 2 cup gluten free pancake mix
• 1 1/2 cup shredded carrots
• 1 cup almond milk
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 tablespoon unsalted butter
• 2 tablespoon chopped pecans
• 8 ounce cream cheese, softened
• 1/2 cup pure maple syrup
• 2 tablespoon unsalted butter, room temperature

Directions

1. In a small pan, melt butter and saute the carrot for 2-3 minutes.
2. Set aside.
3. In a large bowl, stir together all pancake ingredients, except pecans, until just combined.
4. Heat the griddle over medium heat.
5. Pour batter by 1/4 cupfuls onto a greased hot griddle.
6. Turn pancakes when bubbles form on top and golden on bottom; cook until the second side is golden brown (about 2 minutes).
7. Set aside and repeat with the remaining batter.
8. Beat cream cheese ingredients with an electric mixer until light and fluffy.
9. Serve over pancakes and add pecans.