Carrot Pancake with Almond Caramel

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Carrot Pancake with Almond Caramel

Cuisine: Vegan

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Serves: 4 Scale Update

Ingredients

  • For pancakes:
  • For pancakes:
  • 1 rounded cup (140g) oat flour
  • 1 rounded cup (140g) oat flour
  • 1 tsp. cinnamon
  • 1 tsp. cinnamon
  • 14 tsp. ground ginger
  • 14 tsp. ground ginger
  • 14 tsp. ground nutmeg
  • 14 tsp. ground nutmeg
  • 1 14 tsp. baking powder
  • 1 14 tsp. baking powder
  • 12 tsp. baking soda
  • 12 tsp. baking soda
  • 34 cup (180ml) oat milk
  • 34 cup (180ml) oat milk
  • 2 tbsp. almond butter
  • 2 tbsp. almond butter
  • 2 tsp. lemon juice
  • 2 tsp. lemon juice
  • 2 tbsp. maple syrup
  • 2 tbsp. maple syrup
  • 1 cup (110g) carrots grated
  • 1 cup (110g) carrots grated
  • 1 tbsp. coconut oil
  • 1 tbsp. coconut oil
  • For almond caramel:
  • For almond caramel:
  • 14 cup (60ml) maple syrup
  • 14 cup (60ml) maple syrup
  • 2 tbsp. almond butter
  • 2 tbsp. almond butter
  • pinch salt
  • pinch salt

Directions

  1. In a bowl, combine flour, spices, baking powder and baking soda. Whisk in the almond milk, almond butter, lemon juice and maple syrup. Then add in the grated carrots and mix well.
  2. Heat up a non-stick frying pan over medium heat and grease it lightly with some of the coconut oil.
  3. Ladle 2 tablespoons of the pancake mix per pancake. Cook each pancake for about 2 minutes on one side, then flip and another 1-2 minutes on the other side.
  4. Serve with almond caramel sauce.
  5. To make the almond caramel:
  6. Heat up the maple syrup in a small pot over low heat. When it starts to boil gently, take it off the heat and stir in the almond butter with a pinch of salt.
  7. Return the pan on the heat and simmer, stirring the caramel for another minute until thickened. Serves as a pancake topping.


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