Ingredients
Nutrition FactsServings 9
- Amount Per Serving
- Calories 363
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 57g19%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
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
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.
Ingredients
Directions
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
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.
