Maple Carrot Pancakes with Butter Pecan Syrup

Here's a way to sneak veggies into your kids' diet (as well as your own!) without them ever realizing it.  These are good pancakes!

Makes 8 to 10 medium pancakes

For the syrup:
1/2 cup pure maple syrup
3 Tbl butter
1/4 cup coarsely chopped pecans

In a small sauce pan, melt the butter and add the pecans.  Saute them for a couple of minutes, until they become fragrant and then add the maple syrup and heat to warm.  Keep warm while making the pancakes.

For the pancakes:
1 large egg
3/4 cup whole milk
1 cup cooked mashed carrots (about 3 medium carrots)
1/4 cup pure maple syrup
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
The Butter Pecan Syrup

Place the egg, milk, carrots and maple syrup in a blender and blend until all the ingredients are smooth.
Whisk together the flour, baking powder, baking soda and salt and then add to the blender a little at a time while processing.
Pour 1/4 cupfuls of the batter onto a hot sprayed non stick skillet. Cook each side over medium heat until lightly browned.  Serve with the syrup.