Vegan carrot pancakes with maple caramel
- 140 g / 1 rounded cup buckwheat flour or wholemeal flour
- ¾ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 and ¼ tsp (gluten-free if required) baking powder
- ½ tsp (gluten-free if required) baking soda
- 180 ml / ¾ cup any plant milk
- 2 tbsp almond butter (or any nut butter)
- 2 tsp lemon juice
- 2 tbsp maple syrup
- 110 g / 1 cup grated carrots
- 1-2 tbsp oil for frying (I used mild coconut oil)
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- 1 large sour apple (I used Granny Smith), diced small
- ½ tsp cinnamon
- maple syrup (optional)
MAPLE ALMOND CARAMEL
- 60 ml / ¼ cup maple syrup
- 2 tablespoons almond butter
- salt to taste
- In a mixing bowl combine flour, spices, baking powder and baking soda.
- Whisk in plant milk and almond butter.
- Whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
- Fold in the grated carrots.
- Heat up a medium non-stick frying pan on the stove. Don’t get the pan too hot (I used setting 3 out of 6) as the pancakes will burn before cooking in the middle.
- Brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a pastry brush.
- Ladle 2 tablespoons (I use a 1/8 cup measuring spoon for this) of the pancake mix per pancake. Cook each pancake for about 2 minutes on one side – until a few little bubbles form and burst – then flip. Cook for another 1-2 minutes on the other side, until nicely browned.
- Keep the cooked pancakes in a stack, in a warm oven while making the rest. Serve with stewed apples and maple almond caramel sauce.
- Place the diced apples in a small pot with a dash of water (60 ml / ¼ cup) and cinnamon. If you would like it sweeter, add maple syrup to taste. Stir well to coat.
- Let them cook gently, on a low-medium heat, until they become soft and cooked through. Once ready, they will become less opaque.
MAPLE ALMOND CARAMEL
- Slowly heat up the maple syrup in a pan. When it starts to boil gently, take it off the heat.
- Stir in the almond butter and salt with a hand whisk.
- Return the pan to the stove and simmer very gently, stirring the caramel for another minute to thicken the sauce a little bit – remember that it will thicken a bit more as it cools anyway. If it’s too thick once cool, stir in a few drops of plant milk or water to bring it make it a pourable consistency again. Set aside.