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Good Chef Bad Chef - Carrot Cake Pancakes

Carrot Cake Pancakes

Gluten Free - Vegan - Diabetic Friendly - Keto - Low Carb 

Recipe by: Rosie Mansfield 

Time: 30 minutes

Serves: 2-4


  • 1½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch sea salt
  • ¼ tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • 1¼ cup almond milk
  • 1 tbsp ground flaxseed
  • ½ cup Lakanto Golden Monkfruit Sweetener 
  • 1 tsp vanilla extract
  • 1 cup carrots, grated
  • 3 tbsp currants
  • Coconut oil, to cook pancakes 

To serve

  • Vegan Ice Cream  
  • Lakanto Caramel Topping (sweetened with monk fruit)


  1. In a bowl, sift the almond flour, sweetener, baking powder, baking soda, sea salt, cinnamon, nutmeg, and flaxseed and mix together to combine. Add the almond milk and whisk until combined.
  2. Add the vanilla, carrots and currants and mix. Let it sit for 10 minutes. 
  3. Melt a teaspoon of coconut oil in a nonstick pan, add the mixture in batches and fry for 2 minutes on each side over medium-low heat.
  4. Serve at room temperature with ice cream and caramel syrup.