Carrot Cake Cinnamon Roll Pancakes

1. In a large bowl, whisk together flours, baking powder, salt, cinnamon, nutmeg, ginger, cloves and brown sugar. Add in eggs, buttermilk, yogurt and vanilla. Whisk until just combined. Gently stir in shredded carrots. Set aside.
2. Heat a non-stick skillet to medium heat.
3. Prepare cinnamon swirl by stirring together the cooled melted butter, cinnamon, flour and brown sugar until well-combined. Pour mixture into a Ziploc bag. Let it sit for a few minutes to thicken.
4. For the glaze: Put the cream cheese and butter into a bowl and beat it with a whisk or use an electric mixer until creamy. Add in the sugar, vanilla and milk. Beat until well-combined. Using all of the milk will make it more of a glaze than a frosting, so use the amount of milk that’s needed to reach your desired consistency. Set aside.
5. Lightly spray the hot skillet with non-stick cooking spray. Pour pancake batter onto the skillet using a 1/3 cup measure. Spread batter into a circle using a spatula. Fit as many as you can onto the skillet without them running together.
6. Snip off the very end of the Ziploc bag with the cinnamon mixture. Starting at the center of the pancake, squeeze a spiral of the cinnamon mixture onto the top of the pancakes. When pancakes start to look bubbly on top and the edges start to turn a light golden brown, after about 2 minutes, flip pancakes over to the other side. Cook for another 2-3 minutes.
7. Remove pancakes to a plate. Carefully wipe off skillet with a paper towel. Lightly spray with non-stick cooking spray and repeat with rest of batter and cinnamon mixture.
8. Right before serving pancakes, drizzle with the cream cheese glaze. Eat up!