Carrot Pancakes With Almond Caramel | Vegan Recipe
- Total Time: 50 minutes
Ingredients
For pancakes:
1 rounded cup (140g) oat flour
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 cup (180ml) oat milk
2 tbsp. almond butter
2 tsp. lemon juice
2 tbsp. maple syrup
1 cup (110g) carrots, grated
1 tbsp. coconut oil
For almond caramel:
1/4 cup (60ml) maple syrup
2 tbsp. almond butter
pinch salt
Instructions
- 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 of the 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.
- Prep Time: 20 mins
- Cook Time: 30 mins
