Mini Carrot Cake Pancake Stacks with Cream Cheese Frosting

INGREDIENTS

For the pancakes::

3/4 cup

whole wheat pastry flour (or sub all purpose flour)

1/2 cup

all purpose flour

2 tbsp

sugar

1 tsp

baking soda

1 tsp

baking powder

1 1/2 tsp

cinnamon

1/2 tsp

nutmeg

1/2 tsp

salt

egg, separated

4 tbsp

butter, melted and cooled

1 cup

buttermilk

1/4 cup

milk

1 1/2 cups

finely shredded carrots

Neutral oil for frying

For the frosting::

4 oz

cream cheese, at room temperature

cinnamon

1/3 cup

powdered sugar

1 tbsp

maple syrup

2 tbsp

milk or cream