KETO Carrot Cake Pancakes | Low Carb & Keto Friendly


What you will need:

  • 1 cup of our Simply Keto Nutrition Pancake and Waffle Mix
  • 1/2 cup unsweetened almond milk
  • 1 large egg
  • 3/4 cup freshly grated carrots
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • Salted butter, for frying or pan spray
  • Optional Toppings: Whipped cream, toasted pecans, sugar-free maple syrup


  1. Preheat your skillet or griddle to medium heat, about 350 degrees. 
  2. In a large bowl, whisk 1 cup of the Simply Keto Nutrition Pancake and Waffle Mix with the almond milk, and egg until well combined. 
  3. Mix in the carrots, cinnamon, ginger, cloves, nutmeg, and baking powder until well combined. Allow the batter to rest for 2-3 minutes until it begins to form small bubbles. 
  4. Brush your skillet with a light coating of butter. Scoop about 1/4 cup of pancake batter onto the skillet. Use the back of the spoon to smooth the batter into a 4-inch pancake. Cook the pancake for 1-3 minutes on each side until golden brown and cooked through. 
  5. Repeat with the remaining batter. It should make about 8 pancakes in total.
  6. Top with your choice of whipped cream, nuts, and sugar-free syrup, and enjoy! 


Store the leftover pancakes in an airtight container in the refrigerator for up to 4 days for the best freshness.


KETO Carrot Cake Pancakes | Low Carb & Keto Friendly
Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now