CARROT PANCAKES WITH ALMOND CARAMEL

WHAT YOU NEED 
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

What You Need To Do:

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

CARROT PANCAKES WITH ALMOND CARAMEL

Recipe by Rashmi BiyaniCourse: Recipes

Servings

9

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

363

kcal

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

Directions

Notes

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