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

Ingredients for pancakes:

  • 1 rounded cup (140g) oat flour
  • 1 tsp. Cinnamon
  • 14 tsp. Ground ginger
  • 14 tsp. Ground nutmeg
  • 1 14 tsp. Baking powder
  • 12 tsp. Baking soda
  • 34 cup (180ml) oat milk
  • 2 tbsp. Almond butter
  • 2 tsp. Lemon juice
  • 2 tbsp. Maple syrup or date syrup
  • 1 cup (110g) carrots grated
  • 1 tbsp. Coconut oil

Ingredients for almond caramel

  • 14 cup (60ml) maple syrup or date syrup
  • 14 cup (60ml) maple syrup
  • 2 tbsp. Almond butter
  • 2 tbsp. Almond butter
  • pinch salt


  • 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.
  • Heat up a non-stick frying pan over medium heat and grease it lightly with some coconut oil.
  • 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.
  • Serve with almond caramel sauce.
  • To make the almond caramel:
  • 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.
  • Return the pan to the heat and simmer, stirring the caramel, for another minute until thickened. Serves as a pancake topping.

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