Carrot Cake Pancakes

• Produce

  • 1 cup Carrot
  • 2 tbsp Raisins

• Refrigerated

  • 2 tbsp Almond milk
  • 4 Eggs, large

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 cup Avocado oil
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 cup Flax seed meal
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Butter or oil

• Nuts & Seeds

  • 1/4 cup Walnuts or pecans

• Dairy

  • 1 tbsp Butter
  • 4 oz Cream cheese
  • 1 tbsp Heavy cream

• Other

  • 1/4 cup Swerve sweetener or granulated erythritol
  • 3 tbsp Powdered swerve sweetener or powdered erythritol

Found on alldayidreamaboutfood.com

Description

Ingredients

• 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

Directions

• For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, 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.
• For the frosting, beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered erythritol, vanilla extract and cream.
• Serve pancakes with a dollop of frosting.

Nutrition