Get creative with your low carb breakfast. These grain-free carrot cake pancakes are sure to please.
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.
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 1/4 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!
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!
- 1/2 cup almond flour
- 1/2 cup flax seed meal or another 1/2 cup almond flour
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch salt
- 4 large eggs lightly beaten
- 1/4 cup avocado oil
- 2 tbsp almond milk
- 1 cup shredded carrot
- 1/4 cup chopped walnuts or pecans
- 2 tbsp chopped raisins optional
- Butter or oil for pan
- 4 oz cream cheese softened
- 1 tbsp butter softened
- 3 tbsp powdered Swerve Sweetener or powdered erythritol
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream
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 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.
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.
Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.
**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.
[email protected] says
October 22, 2012 at 11:01 amCan I move in with you? These look so tasty and I, too, love dessert for breakfast!
claire @ the realistic nutritionist says
October 22, 2012 at 11:43 amIt really is so vibrant this year!! I’ve noticed that too!
[email protected] says
October 22, 2012 at 1:48 pmI love carrot cake pancakes! Love how these are loaded with nuts and raisins!
Jessica @ Chockohlawtay says
October 22, 2012 at 1:52 pmI love the use of ground flaxseeds! I try to sneak flax into a lot of my food since it’s so healthy, but this looks like a much better way to eat it 🙂
Jeanette says
October 22, 2012 at 1:54 pmCarolyn – I love how packed with protein, fiber, fruit and veggies these pancakes are – they definitely look like dessert for breakfast with that cream cheese frosting on top! I just made a gluten-free carrot cake the other week and my kids loved it. Will have to try your carrot pancakes next.
Marie Veal says
October 22, 2012 at 2:21 pmHow many carbs would it be minus the topping?
Carolyn says
October 22, 2012 at 2:51 pmYou can take away about .8 of a carb per serving.
Marie Veal says
October 23, 2012 at 9:18 amThanks Carolyn, I’m trying to do as low carb as possible but still be active. I wouldn’t need the toppings on regular days,but on treat days I guess I can allow it! 🙂 It looks absolutely yummy and cannot wait to make loads of these and freeze them as well for during the week.
Carolyn says
October 23, 2012 at 9:33 amIf you want to skip the raisins to cut carbs, that might help. Taking out the raisins would reduce the carbs by about 1.5 grams.
Kiersten @ Oh My Veggies says
October 23, 2012 at 8:19 amI had no idea that raisins contain so much potassium! I guess that means I should probably be eating these pancakes for breakfast everyday, huh?
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
October 23, 2012 at 9:08 amI’m not much of a runner (unless is after my daughter), but I do love raisins. Is there a brand you prefer? I’m also a carrot cake fan, especially when there’s cream cheese frosting involved. Those look absolutely delicious!
Carolyn says
October 23, 2012 at 9:36 amI don’t really have a preferred brand of raisins, because most of them come from the same 4 packing plants in California!
Alyssa | Queen of Quinoa says
October 23, 2012 at 9:43 amCarolyn, I LOVE the idea of these pancakes! I couldn’t think of a tastier way to enjoy carrot cake. I think I’m going to have to adapt these to make them full of my favorite ingredient – quinoa! Although, that golden flaxseed meal is calling my name…
RavieNomNoms says
October 23, 2012 at 11:07 amI agree! There is something really special about Fall in New England. The way it feels this year is different doesn’t it? Strange. I was just talking to Patrick about that the other day.
These pancakes are so perfect for Fall, the colors even go with the leaves outside your door!
Kammie @ Sensual Appeal says
October 23, 2012 at 11:25 amThese look so yummy an fluffy… totally into it. I don’t have the sweetener or erthinol though, would xylitol work the same?
Carolyn says
October 23, 2012 at 3:03 pmYes, xylitol would be fine.
Russell van Kraayenburg says
October 23, 2012 at 8:01 pmOoh. These pancakes look incredible!
Sylvie @ Gourmande in the Kitchen says
October 24, 2012 at 3:40 amThe cream cheese frosting is the perfect finish, I’m all for dessert for breakfast!
Alex says
November 13, 2012 at 9:08 pmHi Carolyn, looks great! What is the grapeseed oil for exactly? Can it be swapped for an alternative? Thanks!
Carolyn says
November 13, 2012 at 9:18 pmIt’s just a neutral tasting oil. You can use any vegetable oil replacement. Or even melted butter.
Nina says
February 9, 2013 at 10:57 amI made these today but left out some things (walnuts, raisins, used soy milk instead of almond milk and I ate them without the topping). Was very good and satisfied my craving for pancakes, thank you!
Allison says
April 7, 2013 at 12:27 pmI made these today, but the batter doesn’t pour like the instructions say they should. I ended up with very odd shaped pancakes because I had to smash them down… I followed the directions to a T… I ended up tryin to ad water, but that didn’t work, either. I don’t know what went wrong here. Despite that issue, it is super tasty.
Carolyn says
April 7, 2013 at 1:09 pmIt shouldn’t pour, really, as gf pancake batters are typically quite thick. You should have to spread it around in the pan to get the right shape. But it does somehow seem like your liquids and dry ingredients were off. Possibly the amount of moisture in the carrots made a difference? I don’t know, but a little extra liquid should help. Flax seed meal often thickens as the batter sits so if you waited a bit before cooking, that also may have caused some issues.
Ashley says
April 24, 2013 at 10:57 amCould you sweeten these with Stevia instead? If so, would you need to add extra liquid bulk?
Carolyn says
April 24, 2013 at 3:29 pmThese don’t really rely on bulk so sweeten with whatever you wish.
Catherine H. says
May 20, 2013 at 4:58 pmMade these, thought they were great. I’ve always been a carrot cake freak, so these were right up my alley. The cream cheese topping was perfect and indispensable, and made for a very filling breakfast.
Susannah says
September 27, 2014 at 7:25 pmI’m guessing regular flax seed meal works just as well but just doesn’t look as pretty?
Carolyn says
September 28, 2014 at 5:15 amYup!
Drew says
January 18, 2015 at 12:11 amWay too many calories here. Thid only made me 4 small-medium pancakes. With a serve of two, without the frosting being over 1100kcal. Which is insane. Better off just having regular buttermilk pancakes and take the carb hit.
Needs some heavy modification to bring the calories from fats down.
Carolyn says
January 18, 2015 at 10:12 amThis diet is called “Low Carb High Fat”, so I wouldn’t DREAM of trying to lower the fat and calorie count. The point of low carb is that you eat less of a more satisfying dish. 2 small pancakes from this recipe is more than sufficient for any person and you must have been doing something wrong if you only got 4.
Tiffany says
April 19, 2015 at 8:31 pmJust 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.
anita says
February 22, 2016 at 10:04 amHello 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.
Carolyn says
February 22, 2016 at 2:12 pmSounds 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!
Kim N says
April 5, 2016 at 8:53 amDo you have the rest of the nutritional info? Calories, fat, sugars, sodium, etc.?
Kayla says
July 28, 2016 at 6:57 pmI made these this morning with shredded zucchini instead of carrot plus some toasted walnuts they were so delicious! Thanks for the recipe!
Carolyn says
July 31, 2016 at 5:47 pmYum…funny, I just made zucchini waffles last week. A bit of a different recipe but I hope to have them up soon!
Jennifer says
June 28, 2018 at 1:03 pmCan I use vanilla extract instead of the sweetener?
Christi says
September 12, 2018 at 12:08 pmWow! 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!