Carrot Cake Pancakes

Ingredients

Pancakes:
• 1/2 cup almond flour
• 1/2 cup flax seed meal (or another 1/2 cup almond flour)
• 1/4 cup  granulated erythritol
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch salt
• 4 large eggs, lightly beaten
• 1/4 cup avocado oil
• 2 tbsp almond milk
• 1 cup shredded carrot
• 1/4 cup chopped walnuts or pecans
• 2 tbsp chopped raisins (optional)
• Butter or oil for pan 
Frosting:
• 4 oz cream cheese, softened
• 1 tbsp butter, softened
• 3 tbsp powdered  erythritol or sugar substitute
• 1/2 tsp vanilla extract
• 1 tbsp heavy cream

Instructions

1. For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, baking powder, cinnamon and salt.
2. Stir in the eggs, oil and almond milk until well combined.
3. Stir in carrots, chopped nuts and raisins.
4. Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
5. Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
6. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
7. For the frosting, beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered erythritol, vanilla extract and cream.
8. Serve pancakes with a dollop of frosting.

Notes

Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.