Carrot Pancakes with Almond Caramel

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Low Carb Pescetarian Vegan Vegetarian Egg-Free Breakfast Kids Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Almond Butter, Oat Flour, Cinnamon, Baking Powder, Oat Milk, Shredded Carrots

Ingredients

For the caramel sauce:

¼ cup pure maple syrup

2 tablespoons almond butter

⅛ teaspoon sea salt

For the pancakes:

1 cup oat flour ⚠

1 teaspoon cinnamon ⚠

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon sea salt

1 ¼ teaspoons baking powder ⚠

½ teaspoon baking soda

¾ cup oat milk ⚠

2 tablespoons almond butter

2 teaspoons lemon juice

2 tablespoons pure maple syrup

1 cup shredded carrots ⚠

1 tablespoon coconut oil

Instructions

1. For the caramel sauce: 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 the salt.

2. Return pan to stovetop and simmer, stirring the caramel for another minute until thickened. Set aside until ready to use.

3. For the pancakes: In a bowl, combine flour, spices, baking powder, and baking soda.

4. Whisk in oat milk, almond butter, lemon juice, and maple syrup. Then add in the carrots and mix well.

5. Heat up a non-stick frying pan over medium heat and grease it lightly with some of the coconut oil.

6. Ladle 2 tablespoons of the pancake mix per pancake into the pan. Cook each pancake for about 2 minutes on one side, then flip and cook another 1-2 minutes on the other side.

7. Repeat with remaining batter, adding more coconut oil as needed.

8. Serve pancakes topped with caramel sauce.