Carrot Cake Pancakes

These casserole pancakes are characterized by warm spices and bright carrot flavor. Our light version requires low-fat buttermilk and a little honey oil.
Spoon the flour into dry measuring cups and smooth with a knife. Combine the flour and the following 7 ingredients (with the addition of ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and the following 4 ingredients (via eggs); add the sugar mixture to the flour mixture, stirring until it becomes moist. Add 2 cups of carrots.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Place 4 heaps of dough (1/4 cup) on a baking sheet, spreading with a spatula. Cook for 2 minutes or until the tops are bubbly and the edges are lightly browned. Carefully turn the pancakes over; cook for 1 minute or until the bottoms are lightly browned. Repeat the procedure twice with the remaining dough. Combine the butter and honey in a small bowl; serve with the pancakes.