Carrot Pancakes With Almond Caramel
Carrot Pancakes With Almond Caramel
Ingredients
For Almond Caramel Sauce:
- 1/4 cup maple syrup 60ml
- 2 tbsp almond butter
- pinch salt
For Pancakes:
- 1 cup rounded oat flour 140g
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup oat milk 180ml
- 2 tbsp almond butter
- 2 tsp lemon juice
- 2 tbsp maple syrup
- 1 cup carrots grated, 110g
- 1 tbsp coconut oil
- 2 tbsp almond butter
- pinch salt
Instructions
- 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 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.
Nutrition
Calories: 187kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 161mgPotassium: 215mgFiber: 3gSugar: 11gVitamin A: 2417IUVitamin C: 1mgCalcium: 133mgIron: 1mg
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