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

Instructions

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! 

Notes:

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