Carrot Cake Pancakes

1 1/4 cups spelt flour
1/4 cup chopped walnuts
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup sucanant
3/4 - 1 cup of milk (we use soy milk)
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 TBSP freshly ground flax seeds
2 cups finely grated carrot (about 1 pound)
Cooking spray - I use organic olive oil spray

1. Combine flour and the next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup sucanant and next 4 ingredients (through flax seed); add sucanant mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot. I simplify this step by combining EVERYTHING in my blender or Vita Mix.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.