1 ¼ cups all-purpose
1/4 cup chopped walnuts, toasted
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 brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. 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.