New England is in full show-off mode at the moment, putting on a blazing display of autumnal colors. 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.
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 flavor 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!
Carrot Cake Pancakes
- 1 cup golden flax seed meal
- 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 grapeseed oil
- 2 tbsp almond milk
- 1 cup shredded carrot
- 1/4 cup chopped walnuts or pecans
- 2 tbsp chopped raisins
- 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
- 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.
Serving Size: 2 pancakes. Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.
All Day I Dream About Food
Carolyn lives in the Boston area with her husband, two daughters and two sons. Her blog is mostly a low-carbohydrate and gluten-free recipe blog, as she was diagnosed with gestational diabetes during her third pregnancy. She didn’t want to give up her passion for cooking and baking, so Carolyn found ways to indulge in low-carbohydrate treats without losing the flavor. Fun fact: Carolyn has a master’s in Physical Anthropology and Human Evolution from Arizona State University.