The Best Carrot Cake Pancake Recipe

When you first start eating a low carb diet, you many find that many breakfast foods are off limits. You can say goodbye to most commercial cereals, traditional waffles, French toast and even that bagel sandwich you love. What now?!? Don’t panic, there are ways to have all of those things in a low carb way, you just have to think outside of the box! And know what you can definitely have? Pancakes. That’s right, delicious, perfect pancakes that are actually low carb. Breakfast is saved!
Most traditional pancake recipes are made with a lot of flour and also refined sugars, both off limits when you are switching to a low carb lifestyle. Yet there are many alternatives that work wonderfully. Almond flour is the main flour in this recipe and, not only is it low carb but it is healthy too. Almond flour, which is simply ground almonds, is rich in vitamin E which can act as an antioxidant in your body and also reduces the risk of heart disease. Magnesium is also abundant in almond flour and can improve your blood sugar levels and lower your blood pressure. Sounds like almond flour is a total win!
Carrot Cake Pancakes
Monk Fruit sweetener is the answer to sweetening low carb pancakes and is perfect in this recipe. Monk fruit sweetener has zero carbs and is actually about 200 times sweeter than sugar so a little bit goes a long way. Monk fruit also has antioxidant properties just like almond flour! Combined with erythritol, they make a perfect sweetener that’s 1:1 the sweetness of sugar.
Unsweetened almond milk makes this low carb pancake recipe dairy free and keeps those unwanted carbs found in regular milk out of these pancakes. Now, about those carrots in this recipe….
Since breakfast should be a treat and you deserve something extra delicious since eating low carb can be pretty hard, this pancake recipe took it up a notch and actually tastes like cake- carrot cake! That’s right, carrot cake pancakes that are low carb, keto friendly and taste just like you are eating cake for breakfast (we had to say it again just to be sure you know how amazing this recipe is!).
Grated carrots are added to the batter along with spices that are reminiscent of carrot cake. The grated carrots add moisture to the low carb pancakes which keeps them nice and tender. They also add some beneficial nutrients like vitamin A, antioxidants (again!) and fiber.
Keto Carrot Cake Pancakes
Now that you have seen how these pancakes are nutritious, low carb and delicious, let’s add “easy” to that list. They are surprisingly simple to make! The ingredients are essentially just measured, mixed and cooked like a regular pancake. Just because you are eating a low carb diet doesn’t mean your foods have to be difficult to make.
As you can see, this low carb carrot cake pancake recipe is one that you absolutely must try. They prove that eating low carb doesn’t have to be boring or flavorless. In fact, you can eat low carb and have carrot cake for breakfast! Sounds like a dream. Enjoy!
Carrot Cake Pancakes
Macros per serving:
• 210 Calories
• 16g of Fat
• 9g of Protein
• 5g of Net Carbs
  • CourseBreakfast
  • KeywordHealthy, Keto, Low-carb, Paleo
Serves
8 pancakes
Prep Time
10 minutes
Cook Time
20 minutes
Serves
8 pancakes
Prep Time
10 minutes
Cook Time
20 minutes
Carrot Cake Pancakes
Macros per serving:
• 210 Calories
• 16g of Fat
• 9g of Protein
• 5g of Net Carbs
  • CourseBreakfast
  • KeywordHealthy, Keto, Low-carb, Paleo
Serves
8 pancakes
Prep Time
10 minutes
Cook Time
20 minutes
Serves
8 pancakes
Prep Time
10 minutes
Cook Time
20 minutes
Servings:
Ingredients
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 Tablespoons coconut flour
  • 3/4 cup almond flou
  • 3 Tablespoons So Nourished monk fruit erythritol sweetener
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup grated carrots
  • 2 Tablespoons chopped pecan
Instructions
  1. Whisk together the eggs, almond milk, and cider vinegar in a medium mixing bowl.
  2. Add the almond flour, coconut flour, monk fruit sweetener, baking powder, and cinnamon with a pinch of salt then whisk smooth.
  3. Fold in the carrots and pecans - set aside while you heat a large skillet over medium-low heat.
  4. Grease the skillet and spoon the batter in, using about ¼ cup per pancake.
  5. Cook for 2 to 3 minutes until bubbles form on the edges.
  6. Carefully flip the pancakes and cook until they are firm then transfer to a plate.
  7. Repeat with the remaining batter and serve with sugar-free maple syrup.
Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.