• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Breakfast » Carrot Cake Pancakes – Low Carb and Gluten-Free

    Published: Oct 22, 2012 · Modified: Apr 16, 2018 by Carolyn

    Carrot Cake Pancakes – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.2K shares
    Jump to Recipe Print Recipe

    Get creative with your low carb breakfast. These grain-free carrot cake pancakes are sure to please.

    Carrot Cake Pancakes

    New England is in full show-off mode at the moment, putting on a blazing display of autumnal colours.  It’s truly astonishing, and as my husband noted yesterday, it seems like maybe the most vibrant fall we’ve had in our 10 years of living here.  It’s gorgeous and joyful, but I always find something very melancholy about it as well.  I suppose it’s the fleetingness of it, the fact that it lasts a few short weeks at most and then we are in the cold wet dregs of November, with winter on its way.  I try to enjoy the fall brilliance while it lasts, but it always seems like there is never enough time to be outside among the falling leaves.  Instead, I am perpetually on my way to somewhere else, craning my neck from my seat in the car, trying to take in every flaming red, orange and yellow leaf by osmosis through my windshield.  I can never seem to get enough.

    I am planning a very long fall run this morning. I may even be on that run while you are reading this.  I hope to be out in the sunshine, legs feeling strong, enjoying as much of the fall colours as I can.  That’s the plan, anyway.  Could be that I will feel so pooped by the mileage that the whole thing will feel like a slog and I will just want to be at home, curled up in my bed with a cup of sugar-free hot chocolate.  Hard to say, really.  Some days I head out for a run thinking it’s going to be great, and it’s hard and exhausting the whole time.  Sometimes I head out on a run anticipating drudgery, and I feel like my feet have wings.  It’s completely unpredictable, as much as I have tried to figure out what makes for a great run and what makes for a lousy one.  Too many complicating factors, I suppose.

    Low Carb Carrot Cake Pancakes

    One thing I’ve started to bring out with me on long runs is a little pack of raisins.  As I was on my way down to California last month for the Raisin Harvest Tour, I happened to pick up a copy of Runner’s World magazine.  In it was a little blurb about how raisins make really great mid-run fuel for distance runners, because of both the natural sugars and the potassium.  I was intrigued by that thought, and it was reinforced when one of the other bloggers mentioned that her husband, an ultra-runner, had read the same article and had started doing it.  And, as it happened, our nutritional expert on the tour brought up that very same study in his presentation, and discussed results that indicated there was more extended energy from raisins than from other mid-run snacks.

    Clearly, in terms of overall nutrition, raisins sure beat out sports jelly beans and goos.  I detest that sugar-coated mouth feel I get when I eat all that fake glucose-y stuff andI never carry those with me anymore.  But I do find that I sometimes need something for energy during a long run.  Raisins seem like a pretty good choice to me.  I can’t eat many of them during other times, as natural sugar is still sugar and I have to be careful, but I’ve always loved them and I always keep them around the house as healthy snack for my kids.  But during intense exercise, I burn up all the glucose from the raisins, I get the energy benefit, and I get the much-need potassium.  Did you know that a ¼ cup serving of raisins contains more potassium than a banana?  Neither did I, and the raisins are a lot easier to carry and to eat while on the run!

    Low carb Grain-free Carrot Cake Pancakes

    As an aside, I am also experimenting with a little pickle juice in my water on long runs, for electrolytes.  Hmmmm, now I am wondering if I will be invited along on a pickle tour one day…

    As for this recipe, I did keep the raisins to a minimum, for the sake of keeping the carbs down.  But when it comes to carrot cake, I just feel it isn’t the REAL stuff if it doesn’t contain nuts and raisins.  I have my eye on making a big, low carb, gluten free carrot cake at some point, but I thought it would be fun to get the carrot cake flavour in a pancake.  And in place of butter and syrup, a smooth cream cheese “frosting”.  These were delicious, and you know me…I do like dessert for breakfast!

    Low Carb Carrot Cake Pancakes

    Carrot Cake Pancakes

    Get creative with your low carb breakfast. These grain-free carrot cake pancakes are sure to please.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 10 pancakes

    Ingredients

    Pancakes:

    • ½ cup almond flour
    • ½ cup flax seed meal or another ½ cup almond flour
    • ¼ cup Swerve Sweetener or granulated erythritol
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • pinch salt
    • 4 large eggs lightly beaten
    • ¼ cup avocado oil
    • 2 tablespoon almond milk
    • 1 cup shredded carrot
    • ¼ cup chopped walnuts or pecans
    • 2 tablespoon chopped raisins optional
    • Butter or oil for pan

    Frosting:

    • 4 oz cream cheese softened
    • 1 tablespoon butter softened
    • 3 tablespoon powdered Swerve Sweetener or powdered erythritol
    • ½ teaspoon vanilla extract
    • 1 tablespoon heavy cream

    Instructions

    For the pancakes:

    • In a large bowl, whisk together the flax seed meal, Swerve, 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 teaspoon or so of butter or oil and swirl to cover the bottom of the pan.
    • Using a scant ¼ 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 Swerve, vanilla extract and cream.
    • Serve pancakes with a dollop of frosting.

    Notes

    Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.
    Nutrition Facts
    Carrot Cake Pancakes
    Amount Per Serving (2 g)
    Calories 55.2
    % Daily Value*
    Carbohydrates 13.8g5%
    Fiber 7.8g31%
    * Percent Daily Values are based on a 2000 calorie diet.

    **This post is part of the California Raisins Blogger Ambassador program.  It is not compensated directly, but I did receive a trip to California for the Harvest Tour, as well as other benefits.  Regardless, all copy and opinions are my own.

     

    7.2K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Christi says

      September 12, 2018 at 12:08 pm

      5 stars
      Wow! These pancakes were a hit with my picky 1 year old and 3 year old boys. I left out the nuts and raisins but everything else was exactly like the recipe called for. Thank you so much!

      Also, I thought you should know that Step 1 does not mention the almond flour. I followed the instructions step-by-step when I noticed that I never added flour to the mixture.

      Have a blessed day!

      Reply
    2. Jennifer says

      June 28, 2018 at 1:03 pm

      Can I use vanilla extract instead of the sweetener?

      Reply
    3. Kayla says

      July 28, 2016 at 6:57 pm

      I made these this morning with shredded zucchini instead of carrot plus some toasted walnuts they were so delicious! Thanks for the recipe!

      Reply
      • Carolyn says

        July 31, 2016 at 5:47 pm

        Yum…funny, I just made zucchini waffles last week. A bit of a different recipe but I hope to have them up soon!

        Reply
    4. Kim N says

      April 05, 2016 at 8:53 am

      Do you have the rest of the nutritional info? Calories, fat, sugars, sodium, etc.?

      Reply
    5. anita says

      February 22, 2016 at 10:04 am

      Hello Carolyn, Since the flax seeds absorb so much liquid I had to add more almond/coconut milk as the batter sat. It became so thick I could not pour it. Worked fine in the waffle maker as I just sprinkled the carrot on top of the batter before closing the lid.
      Thanks for a beautiful low carb alternative.

      Reply
      • Carolyn says

        February 22, 2016 at 2:12 pm

        Sounds great! Always a good idea to adjust to your ingredients. Some brands differ in consistency so if you know it’s going to be too thick, thin it out!

        Reply
    6. Tiffany says

      April 19, 2015 at 8:31 pm

      Just made these for the first time tonight and I’m eating a pancake right now. The taste is great, but the texture is disappointing. Kind of soggy and ripped apart when I was buttering it (no, my butter was not too hard). I’ll try again with some tweaking, perhaps.

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2022 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2022