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


per 2 pancakes:

  • 363 kcal
  • 12g Fats
  • 57g Carbs
  • 8g Protein


  • 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