Carrot Cake Pancakes

• 210 Calories
• 16g of Fat
• 9g of Protein
• 5g of Net Carbs

CourseBreakfast

KeywordHealthy, Keto, Low-carb, Paleo

Servings8 pancakes

Prep Time10 minutes

Cook Time20 minutes

Ingredients

2large

eggs

1/4cup

unsweetened almond milk

1/2 teaspoon

apple cider vinegar

2Tablespoons

coconut flour

3/4cup

almond flour

3 Tablespoons

So Nourished monk fruit erythritol sweetener

1 1/2teaspoons

baking powder

1teaspoon

cinnamon

1/3cup

grated carrots

2Tablespoons

chopped pecans

Instructions

Whisk together the eggs, almond milk, and cider vinegar in a medium mixing bowl.

Add the almond flour, coconut flour, monk fruit sweetener, baking powder, and cinnamon with a pinch of salt then whisk smooth.

Fold in the carrots and pecans - set aside while you heat a large skillet over medium-low heat.

Grease the skillet and spoon the batter in, using about ¼ cup per pancake.

Cook for 2 to 3 minutes until bubbles form on the edges.

Carefully flip the pancakes and cook until they are firm then transfer to a plate.

Repeat with the remaining batter and serve with sugar-free maple syrup.