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Scrumptious Vegan Carrot Breakfast Pancakes with Almond Butter Caramel

 

By Tara Barton, Founder of Birch and Wilde

Tara Barton is the Founder of supplement company Birch and Wilde who's mission is to help you start putting your health first and be the very best version of you, at any age, with our beautiful collection of wellness products and health supplements.

Here, she has shared with us her delicious recipe for vegan pancakes.

 

 

Serves 9

 

Prep 20 mins

Cook 30 mins

DF - Dairy Free

V - Vegetarian / Vegan

N - Contains Nuts

 

* Nutritional information per serving – happy and healthy!

Kcal 363

Fats (g) 12

Carbs (g) 57

Protein (g) 8

 

Ingredients:

For the pancakes – you will need:

140g x oat flour

1 x tsp. cinnamon

¼ x tsp. ground ginger

¼ x tsp. ground nutmeg

1¼ x tsp. baking powder

½ x tsp. baking soda

180ml x oat milk

2 x tbsp. almond butter

2 x tsp. lemon juice

2 x tbsp. maple syrup

110g x carrots, grated

1 x tbsp. coconut oil

 

To make the almond caramel – you will need:

60ml x maple syrup

2 x tbsp. almond butter

1 x pinch of salt

 

Directions

  1. Using a large mixing bowl, combine the following ingredients: flour, spices, baking powder and baking soda.
  2. Then, gently whisk in the almond milk, almond butter, lemon juice and maple syrup.
  3. Once they have been added, mix in the grated carrots and stir well.
  4. Warm up a non-stick frying pan over medium heat and grease it lightly with some of the coconut oil.
  5. You will need to use a ladle to measure out approx. 2 tablespoons of the mix per pancake.
  6. Add to the frying pan and cook each pancake for about 2 minutes on one side, then flip and another 1-2 minutes on the other side.
  7. Serve with almond caramel sauce (see instructions below)
  8. For an added treat you can also include some chopped bananas and strawberries (these are in addition to the nutritional info above!)

 

  1. To make the almond caramel:
  2. Gently heat the maple syrup in a small pan over low heat.
  3. When it starts to gently boil, remove from the heat immediately, and stir in the almond butter and a pinch of salt.
  4. Return the pan to low heat and simmer, stirring the caramel for another minute until thickened.
  5. Drizzle over the pancakes to serve as a topping - yum!