Carrot Cake Pancakes

So, apparently, yesterday was National Pancake Day.
How do these things go by without me knowing about them?
I don't know. Oh, well.

We actually had these pancakes a couple of weeks ago.
The recipe stuck out to me, when I was flipping through a copy of Cooking Light and I really loved the whole idea of these pancakes.
Anytime you can get vegetables in, the recipe has the word cake in it, and it is considered breakfast food- you can bet I will give it a try.

My family wasn't so sure though. They had me whip up a batch of Buttermilk Pancakes too, just in case they didn't like the Carrot Cake ones.
I didn't care, because if they didn't like them, that just meant there would be more leftovers for me to enjoy on another day.

This recipe was a even split. Half of my family liked it and half of them didn't. Everyone still ate at least one, but a few family members didn't appreciate all the "stuff" they had packed inside.
I don't mind pancakes with "stuff", so I just put the leftover pancakes in a baggie, placed them in the freezer and we warmed them in the toaster later that week.

I don't want you to think that these are light and fluffy pancakes. They aren't. But, keep in mind they aren't meant to be light and fluffy. They have a similar texture to actual carrot cake, which is usually more dense than light.
I used pecans instead of walnuts and I didn't make the honey butter. We just drizzled these with honey.

The great thing about these pancakes is that they are tasty enough to be eaten without any syrup or honey, which makes for a quick breakfast on the go or snack, if you make them and freeze some for later.

Recipe for Carrot Cake Pancakes

I also made these Basic Buttermilk Pancakes