Carrot Breakfast Pancake Delight

Carrot Breakfast Pancake Delight
CategoryDiet
Yields9 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

For pancakes:
 1 rounded cup (140g) oat flour
 1 tsp cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 1 ¼ tsp baking powder
 ½ tsp baking soda
 ¾ cup (180ml) oat milk or almond 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

Nutrition Facts

9 servings

Serving size


Amount per serving
Calories363
% Daily Value *
Total Fat 12g16%
Total Carbohydrate 57g21%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Instructions

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:
5

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.

Ingredients

For pancakes:
 1 rounded cup (140g) oat flour
 1 tsp cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 1 ¼ tsp baking powder
 ½ tsp baking soda
 ¾ cup (180ml) oat milk or almond 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

Directions

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:
5

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.

Notes

Carrot Breakfast Pancake Delight

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