Soak the bulgur in 1 cup water for 45 to 60 minutes, then drain. (The larger the grains, the longer it will take; this can be done the night before, but refrigerate after draining.)

Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, allspice, cinnamon, and salt in a large bowl. In a small bowl, beat together the egg whites, soy milk, oil, and vanilla. Fold the wet ingredients into the flour mixture, then fold in the carrot, nuts, and bulgur.

Cook on a lightly greased griddle and serve with Cream Cheese Butter.

In a small bowl, beat the butter or margarine, cream cheese, and maple syrup until smooth. For a special effect, we like to put this in a pastry bag and pipe it onto the pancakes.