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Carrot Pancakes With Almond Caramel | Vegan Recipe

  • Total Time: 50 minutes


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


  • 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.
  • Author: CeCe Olisa
  • Prep Time: 20 mins
  • Cook Time: 30 mins
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