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)


  • 60 ml / ¼ cup maple syrup
  • 2 tablespoons almond butter
  • salt to taste


  1. In a mixing bowl combine flour, spices, baking powder and baking soda.
  2. Whisk in plant milk and almond butter.
  3. Whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
  4. Fold in the grated carrots.
  5. 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.
  6. 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.
  7. 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.
  8. Keep the cooked pancakes in a stack, in a warm oven while making the rest. Serve with stewed apples and maple almond caramel sauce.


  1. 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.
  2. Let them cook gently, on a low-medium heat, until they become soft and cooked through. Once ready, they will become less opaque.


  1. Slowly heat up the maple syrup in a pan. When it starts to boil gently, take it off the heat.
  2. Stir in the almond butter and salt with a hand whisk.
  3. 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.