Instructions

1. Combine the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl.
2. In a separate bowl, combine the brown sugar, buttermilk, vanilla, and eggs. Add the sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrots.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon batter onto pan, spreading with a spatula. Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
4. Carefully turn pancakes over; cook 1 minute more or until bottoms are lightly browned. Repeat procedure twice with remaining batter.