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