Carrot Cake Pancakes

So I am still working on using up the garden fresh carrots that were given to use. Why not use them in breakfast? I found this recipe on $5 dinner mom ( i just love her). I would like to share a few little pointers about these scrumptious cuties. I found that they work best if you keep them on the small side.
Also you don't want to make them too thick or they wont cook in the middle. So, when you place the batter in the pan, spread it out some. Last but not least, stack the little pancakes up like the photo with "icing" in between so they look and taste like cake. What more can you ask for, cake for breakfast!

ARE YOUR DROOLING YET?????

From $5 Dinner Mom

1 cup of whole wheat flour
1 cup of unbleached all purpose flour ( you can use all whole wheat or all reg flour or a combo)
1 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon salt
1 1/2 - 1 3/4 milk..remember you dont want the batter overly thick
1 egg
1/4 cup apple sauce
2 Tablespoons real maple syrup
2 Tablespoons butter, melted
1 1/4 cups grated carrots
For the syrup you want equal parts real maple syrup and cream cheese with a dash or two of cinnamon.
*You may want to slightly warm them together and then whisk together with a fork

In a large bowl combine the flour, cinnamon, baking powder and salt with a whisk.
Whisk in the milk, egg, apple sauce, syrup and butter...then fold in the carrots.
You want the pan over med-low heat. You want to cook these kind of low and slow to make sure they cook all the way through. Don't rush it!