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1
Preheat oven to 350 degrees F.
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2
Combine walnuts with melted butter in a small bowl until covered.
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3
Add brown sugar, ginger, salt, and mix until just combined.
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4
Lay ingredients out on a sheet pan and allow to bake for 7-10 minutes until the walnuts are nice a toasted.
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5
Once the are cooled, roughly chop and set aside to serve.
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6
In a food processor, combine the cream cheese and maple syrup and blend until well combined.
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7
Add the buttermilk and cinnamon and continue to blend until smooth.
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8
Keep in refrigerator until ready to use.
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9
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
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10
In a small bowl, whisk the egg, sugar, and vanilla until smooth.
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11
Add the buttermilk and whisk again until combined.
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12
Add the carrots and apples to the flour mixture, pour the wet ingredients on top, and fold with a spatula until just combined.
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13
Dont over-mix.
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14
Grease a heated griddle with butter and scoop the pancake batter in 1/4-cup measurements onto the griddle, spread into a circle (it will be a thick batter), and let cook for about 2-3 minutes until edges set and bubbles start to appear.
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15
Flip carefully and cook another 1-2 minutes on the other side.
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16
To serve, place a couple pancakes on a plate, pour on desired amount of cream cheeese frosting-syrup, and sprinkle candied walnuts on top.
