Carrot Cake Pancakes for One

In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in grated carrots.

Stir dry ingredients into the wet just until moistened. Gently fold in chopped pecans and raisins, if using. Set aside to rest.

Meanwhile, make the glaze by beating together the softened neufchatel, milk, and evaporated cane juice until smooth and glossy.

Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.

Serve drizzled with the cream cheese glaze.

Nutritional information (with pecans, raisins, and glaze; without maple syrup):
474.2 calories, 11.1 grams fat, 3.3 grams saturated fat, 78.7 grams total carbohydrate, 10.6 grams fiber, 26.3 grams sugars, 18.4 grams protein