• 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.