Food Network Carrot Cake Pancakes With Maple-cream Cheese Drizzle And Toasted Pecans Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 25g per serving. This food is keto-friendly.

How keto-friendly is Food Network Carrot Cake Pancakes With Maple-cream Cheese Drizzle And Toasted Pecans? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Carrot Cake Pancakes With Maple-cream Cheese Drizzle And Toasted Pecans Recipe

  • Net Carbs are 10% of calories per serving, at 25g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food Network Carrot Cake Pancakes With Maple-cream Cheese Drizzle And Toasted Pecans Recipe Nutrition Label

Nutrition Facts

Serving Size: 14 servings   ( 103 g )
Amount Per Serving
Calories: 252
Total Fat: 15g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 61mg
Sodium: 240mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugar: 14g
Protein: 4g
Calcium: 97mg Iron: 1mg
Potassium: 163mg Vitamin A: 232mcg
Vitamin C: 1mg Vitamin D: 0mcg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 4 tablespoons pure cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
  • 1 teaspoon finely grated orange zest, optional
  • 1 tablespoon finely diced candied ginger
  • 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
  • Cooking spray or melted butter
  • 8 ounces softened cream cheese
  • 1/2 cup grade B pure maple syrup
  • 4 tablespoons butter

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)