Carrot cake is definitely up there on my top 5 favorite desserts. So when Easter rolled around and I was looking for a fun brunch recipe to make, this one was a no brainer! These low-carb carrot cake pancakes are super fluffy and jam-packed with flavor.
The extra 'fluff factor' comes from separating the egg whites from the egg yolks (see directions below). If you don't have the extra 5 minutes for that part, no worries, you can just combine the full eggs with the other 'wet' ingredients and follow the directions from there. The pancakes will still come out fluffy and delicious (just not as fluffy compared to if you were to whip the egg whites). Enjoy!
This recipe will work for waffles as well!
Nutrition Facts for 1 Pancake (recipe makes 10 small pancakes): Calories 82; Total Fat 5.5g; Protein 6g; Total Carbs 2g; Fiber 1g; Net Carbs 1g
Nutrition Facts for 1/10 of the Maple Cream Cheese Frosting: Calories 40; Total Fat 3.5g; Protein 1g; Total Carbs 1g; Fiber 0g; Net Carbs 1g