Welcome

Labore et dolore magna aliqua. Ut enim ad minim veniam

Select Your Favourite
Category And Start Learning.

Carrot pancakes with almond caramel

Carrot pancakes with almond caramel

Course: BreakfastCuisine: FrenchDifficulty: Easy
Servings

9

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

363

kcal
Fats

12

grams
Carbs

57

grams
Protein

8

grams

Ingredients

  • 1 rounded cup (140g) oat flour

  • 1 tsp. cinnamon

  • ¼ tsp. ground ginger

  • ¼ tsp. ground nutmeg

  • 1¼ tsp. baking powder

  • ½ tsp. baking soda

  • ¾ 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
  • ¼ cup (60ml) maple syrup

  • 2 tbsp. almond butter

  • Pinch of salt

Directions

  • 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.
  • To make 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 on the heat and simmer, stirring the caramel for another minute until thickened. Serves as a pancake topping.

Notes

  • Dairy free and vegetarian recipe

More recipes

Leave a comment

Your email address will not be published.