Carrot Cake Pancakes – Low Carb and Gluten-Free
Carrot Cake Pancakes – Low Carb and Gluten-Free takes around 45 minutes from beginning to end. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 25g of fat, and a total of 273 calories. This recipe serves 10. If you have almond flour, almond milk, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It works well as a side dish. 103 people have tried and liked this recipe. It is brought to you by All Day I Dream About Food. Overall, this recipe earns a not so super spoonacular score of 39%. Similar recipes include Carrot Cake Pancakes – Low Carb and Gluten-Free, Cream Cheese Pancakes (Low Carb and Gluten Free), and Low Carb Coconut Flour Pancakes – Gluten Free.
Servings: 10
Ingredients:
1/2 cup almond flour
2 tbsp almond milk
1/4 cup avocado oil
1 tsp baking powder
1 tbsp butter, softened
Butter or oil for pan
1 cup shredded carrot
1 tsp cinnamon
4 oz cream cheese, softened
4 large eggs, lightly beaten
1/4 cup Swerve Sweetener or granulated erythritol
3 tbsp powdered Swerve Sweetener or powdered erythritol
1/2 cup flax seed meal (or another 1/2 cup almond flour)
1 tbsp heavy cream
2 tbsp chopped raisins (optional)
pinch salt
1/2 tsp vanilla extract
1/4 cup chopped walnuts or pecans
Equipment:
whisk
bowl
frying pan
griddle
baking sheet
oven
Cooking instruction summary:
For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, baking powder, cinnamon and salt. Stir in the eggs, oil and almond milk until well combined. Stir in carrots, chopped nuts and raisins. Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan. Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter. For the frosting, beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered erythritol, vanilla extract and cream. Serve pancakes with a dollop of frosting.
Step by step:
1. For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, baking powder, cinnamon and salt.
2. Stir in the eggs, oil and almond milk until well combined.
3. Stir in carrots, chopped nuts and raisins.
4. Heat a large skilled over medium heat.
5. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
6. Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
7. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown.
8. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
9. For the frosting, beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered erythritol, vanilla extract and cream.
10. Serve pancakes with a dollop of frosting.
Nutrition Information:
covered percent of daily need
