Carrot Cake Pancakes

Serves 2-4
Time 30 minutes


1½ cup almond flour

1 tsp baking powder

1 tsp baking soda

1 pinch sea salt

¼ tsp cinnamon powder

¼ tsp nutmeg powder

1¼ cup almond milk

1 tbsp ground flaxseed

½ cup golden natural sweetener 

1 tsp vanilla extract

1 cup carrots, grated

3 tbsp currants

Coconut oil, to cook pancakes 


To serve

Vegan ice cream  

Caramel topping sweetened with monk fruit sweetener


In a bowl, sift the almond flour, sweetener, baking powder, baking soda, sea salt, cinnamon, nutmeg, and flaxseed and mix together to combine. Add the almond milk and whisk until combined.

Add the vanilla, carrots and currants and mix. Let it sit for 10 minutes. 

Melt a teaspoon of coconut oil in a nonstick pan, add the mixture in batches and fry for 2 minutes on each side over medium-low heat.

Serve at room temperature with ice cream and caramel syrup.