Gluten-Free Carrot Pancakes with Almond Caramel

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5 from 1 vote

Gluten-Free Carrot Pancakes with Almond Caramel

My Notes:
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Meal Type: Breakfast
Special: Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Carrots, oats
Servings: 9 pancakes
Calories: 166kcal
Ingredients
For almond caramel:
  • 1/4 cup(s) maple syrup
  • 2 tablespoon(s) almond butter (sub any nut or seed butter if preferred)
  • 1/8 teaspoon(s) salt
Dry ingredients:
  • 1 cup(s) oat flour (see notes) gluten-free if preferred
  • 1 1/4 teaspoon(s) baking powder
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) powdered ginger
  • 1/4 teaspoon(s) ground nutmeg
Wet Ingredients:
  • 1 cup(s) carrots grated
  • 3/4 cup(s) plant-based milk (such as oat or soy)
  • 2 tablespoon(s) almond butter (sub any nut or seed butter if preferred)
  • 2 tablespoon(s) maple syrup
  • 2 teaspoon(s) lemon juice or apple cider vinegar
Instructions
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 and salt.
  • Return the pan on the heat and simmer, stirring the caramel for another minute until thickened. Serves as a pancake topping.
To make the pancakes:
  • In a large bowl add all of the dry ingredients and whisk well. Add in all the wet ingredients and mix well.
  • Heat up a non-stick frying pan over medium heat and grease it lightly grease it. 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 hot with a drizzle of the almond caramel.
Notes
Oat flour: you can purchase oat flour, or to make your own oat flour, just add rolled oats to a food processor and blend until a flour texture is reached. 
Nut-free: to make nut-free sub the almond butter for a seed butter such as pumpkin seed butter or sunflower seed butter or use wowbutter.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Serving: 1pancake | Calories: 166kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 143mg | Potassium: 191mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2418IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
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