Everyone loves a pancake, so why wait until pancake day to indulge! Breakfast pancakes are my go to choice at least 5 days a week, but that’s a different story. These little beauties are all carrot, almond butter and caramel goodness… go knock yourself out with deliciousness!

Serves 9

For pancakes:

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 salt

Allergies: Recipe contains oats and nuts

What you need to do

1. 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.
2. Heat up a non-stick frying pan over medium heat and grease it lightly with some of the coconut oil. 
3. 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.
4. 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. 

Disclaimer

These recipes are not provided with advice or guidance nor with any detail regarding allergies. You should only eat food contained in this blog if you know you are not allergic or have any dietary restrictions or special diet

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