Carrot cake pancakes

All the joy of carrot cake in a fluffy stack of low carb pancakes! This delicious stack couldn’t be any easier, and topped with cream cheese, it’s like eating cake for breakfast!

MAKES: 10 pancakes


You will need

Digital kitchen scales
1 x Noshu 99% Sugar Free Low Carb Pancake Mix

For the pancakes

1 Noshu 99% Sugar Free Low Carb Pancake Mix
1 tbsp butter, melted
1 cup (250ml) water
1 tsp cinnamon
1/4 tsp nutmeg
1 medium carrot, finely grated

For the toppings

50 g cream cheese
1 tsp sugar free maple syrup
Chopped walnuts


Place your pancake mix, butter, water, cinnamon, nutmeg and carrot into a medium mixing bowl and stir with a wooden spoon until the mix is lump free.

Preheat a non-stick pan on medium heat. Pour a portion of batter into the frying pan and form a round shape to your desired size. Cook at medium heat for 1 minute or until you see bubbles form and the pancake is golden brown on one side. Flip pancake and cook for another minute or until golden brown. Continue until you have used all of the batter.


In a small bowl, place your cream cheese and maple syrup and mix with a hand whisk until smooth.

Serve pancakes immediately with a dollop of cream cheese and chopped walnuts.


Store refrigerated in an airtight container for up to 3 days or freeze for up to 3 weeks.


Share this article