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Prep Time 20 mins
Cook Time 30 mins
Servings 9 pancakes
Calories 363 kcal


  • 1 rounded cup oat flour (140g)
  • 1 teaspoon cinnamon
  • ¼  teaspoon ground ginger
  • ¼  teaspoon ground nutmeg
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup oat milk (180ml)
  • 2 tablespoon almond butter
  • 2 teaspoon lemon juice
  • 2 tablespoon maple syrup
  • 1 cup carrots,grated (110g)
  • 1 tablespoon coconut oil

For almond caramel:

  • ¼ cup maple syrup (60ml)
  • 2 tablespoon 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.


Nutrition is per 2 pancakes


Calories: 363kcal
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