Ingredients

Instructions

1. 1
   In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, ginger, baking soda, salt and nutmeg. Set aside.
2. 2
   In a medium bowl, whisk together buttermilk, eggs, vanilla extract, carrots and butter. Whisk the wet ingredients into the dry ingredients until just combined. Add pecans and stir.
3. 3
   Head a large skillet over medium heat and spray with cooking spray. Use about half of the batter to make 4 round pancakes for the "bodies", about ¼ cup batter per pancake. Cook until bubbly on top, 1-2 minutes, then flip and cook until golden on the bottom, about 1 minute.
4. 4
   Use the remaining batter to make 4 smaller round pancakes for the "heads" and 8 small oval pancakes for the "feet".
5. 5
   In a small bowl, beat together cream cheese and powdered sugar until smooth and creamy.
6. 6
   To serve, place a small round pancake in the upper center of the plate. Layer a larger round pancake toward the lower center of the plate, then layer 2 small oval pancakes at the bottom of the larger pancake. Pipe or dollop a "tail" with the cream cheese icing in the center of the larger round pancake. Peel and cut the top and bottom 2 inches from both bananas. Cut these 2-inch pieces in half lengthwise and place above the small round pancake for "ears". Cut the leftover pieces of banana crosswise into 8 total slices and place 1 slice on each "foot". Place 3 chocolate chips at the bottom of each "foot", using a small amount of cream cheese to secure them if desired. Serve immediately.