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Carrot Cake Pancakes
Macros per serving:
• 210 Calories
• 16g of Fat
• 9g of Protein
• 5g of Net Carbs
Servings Prep Time
8pancakes 10minutes
Cook Time
20minutes
Servings Prep Time
8pancakes 10minutes
Cook Time
20minutes
Ingredients
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.