If you love your Saturday morning pancakes, why not be a little adventurous this week and give these fantastic carrot pancakes with almond caramel a try! They are relatively simple to make, healthy, and (most importantly) delicious. Don’t be nervous about adding vegetables to this typically sweet breakfast food–it’s just like carrot cake!
You’d be surprised by how enjoyable that crunch of carrot is in a pancake! It’s slight since the carrots soften as they cook, but it creates a nice texture change. Just remember to shred the carrots finely so that you don’t have giant chunks of it in your batter! Carrots are a pretty sweet-tasting vegetable, so they pair very nicely with the batter and syrup topping.
The almond caramel drizzle is heavenly and adds a beautiful depth to this dish! By heating it and adding almond butter, you can easily elevate a basic maple syrup into a rich sauce. You’ll want to be eating it by the spoon! Be careful not to let the syrup burn on the stove, though!
You can also use gluten-free flour or coconut butter if you have particular allergies. The spices, carrots, and maple syrup all work together to create such bold flavors that you won’t even notice alternative ingredients!
These pancakes don’t take long to whip up, so take a quick picture while you’re cooking and share it for us all to see! Don’t forget to tag me @jennyleeisme in your photos so I can see your delicious creations. Let me know below whether you enjoyed this recipe, have any questions on how to make it, or if you want to share changes you made to it!
CARROT PANCAKES WITH ALMOND CARAMEL
- 1 rounded cup oat flour (140g)
- 1 tsp. cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1¼ tsp. baking powder
- ½ tsp. baking soda
- ¾ 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
For almond caramel:
- ¼ cup maple syrup (60ml)
- 2 tbsp. almond butter
- pinch salt
- 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.