Posted on August 24 2020
Vegan Carrot Caramel Pancake Recipes
Vegan Pancake Recipes
Honestly, if India had a thanksgiving tradition then this recipe would surely replace the western spiced pumpkin pie tradition. Every town you will be making the batter of this pancake you have everyone congregating the kitchen because it smells so good.
And the addition of almond caramel just takes it to another level. Honestly, I challenge you to make this for Sunday brunch and try not to convert this into a Sunday ritual. Sweet and spice it is impossible to mess this up!
These nutritious circular discs
Packed with the goodness of oats, carrot and intense spices just perfectly. Compared to refined flour pancakes these are incredibly nutritious and will suffice your sweet tooth.
Let’s be honest, that drizzle of maple syrup doesn’t ever satisfy. We are always inclined towards having some whipped cream on the side or some fruit jam. And if there’s Nutella then fruit toppings and maple syrup go out of the window along with our staying fit resolutions.
Almond caramel drizzle is here to compete for chocolate spreads. The best part is always the toppings and this one does take some love and effort to make but it's well worth the effort, I think.
1 rounded cup (140g) oat flour
1 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1¼ tsp. baking powder
½ tsp. baking soda
¾ cup (180ml) vegan milk
1 tbsp. almond butter
2 tsp. lemon juice
2 tbsp. maple syrup
1 cup (110g) carrots, grated
¼ cup (60ml) maple syrup
1 tbsp. almond butter
Pinch of salt
For almond caramel:
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 spray 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.