What will i 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
- For almond caramel:
- ¼ cup (60ml) maple syrup
Nutritional
per 2 pancakes:
- 363 kcal
- 12g Fats
- 57g Carbs
- 8g Protein
Method
- 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.
Severs 9
Prep: 20 mins
Cook: 30 mins
