Meatless Monday’s: Carrot Pancakes with Almond Caramel

Fluffy Carrot Pancakes with a luscious Almond Caramel drizzle – a delightful twist on breakfast that serves up warmth, health, and comfort for 9. Whisk, cook, and indulge in layers of flavor and love.

Carrot Pankcakes

Ingredients:
1 cup (140g) oat flour
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 (180ml) oat milk
2 tbsp. almond butter
2 tsp. lemon juice
2 tbsp. maple syrup
1 cup (110g) carrots, grated
1 tbsp. coconut oil

Directions:
In a bowl, combine dry ingredients. Whisk in the oat 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 cook another 1-2 minutes on the other side.
Serve with almond caramel sauce.

Almond Caramel Sauce

Ingredients:
1/4 cup (60ml) maple syrup
2 tbsp. almond butter
pinch of salt

Directions:
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.

Calories per serving: 363
Fats per serving: 12 grams
Protein per serving: 8 grams
Carbohydrates per serving: 57 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.