Carrot Pancakes With Almond Caramel

Name: Carrot Pancakes With Almond Caramel
Cuisine: International
Ingredients: blank; 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

By: Agi Kaja

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

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.
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.

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

All comments are moderated before being published

Carrot Pancakes With Almond Caramel