Direction

1. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.
2. Add the grated carrots to dry ingredients and toss together.
3. In a separate bowl, whisk together the butter eggs, milk, vanilla extract and vegetable oil.
4. Combine the wet and dry ingredients, stir the batter until combined. Do not over mix.
5. Heat a greased skillet over medium-high heat and pour about 1/3 – 1/2 cup batter on hot skillet and allow to cook until golden brown. If using an electric skillet, heat to 325°F.
6. Flip the pancake over when little bubbles form and cook on the other side until done. Repeat until all remaining batter has been cooked.
7. Top with chopped nuts, butter or the cream cheese cheese drizzle.
8. Mix together cream cheese and powdered sugar. Whisk with milk and vanilla extract until smooth