Carrot Cake Pancakes

2 c. pancake mix 1 t. cinnamon 1/4 t. nutmeg 1/8 t. cloves 2 egs 1 c. milk 1 c. finely shredded carrots
Cinnamon Syrup 1 c. maple syrup 1/4 t. cinnamon 4 oz. carton whipped cream cheese 1/2 c. chopped walnuts or pecans
In a bol combine pancake mix and spices. In another bowl beat eggs and milk, stir into dry ingredients just until moistened. Stir in carrots. Pour batter by 1/4 cupfuls onto hot griddle, cook on both sides until golden brown. For syrup in small pan, combine syrup, butter and cinnamon. Bring to a boil, reduce heat and simmer 2 minutes. Serve pancakes with cream cheese and syrup sprinkle with nuts.