Carrot Pancakes With Almond Caramel

If you love your Saturday morning pancakes, why not be a little adventurous this week and give these fantastic carrot pancakes with almond caramel a try! They are relatively simple to make, healthy, and (most importantly) delicious. Don’t be nervous about adding vegetables to this typically sweet breakfast food--it’s just like carrot cake!

You’d be surprised by how enjoyable that crunch of carrot is in a pancake! It’s slight since the carrots soften as they cook, but it creates a nice texture change. Just remember to shred the carrots finely so that you don’t have giant chunks of it in your batter! Carrots are a pretty sweet-tasting vegetable, so they pair very nicely with the batter and syrup topping.

The almond caramel drizzle is heavenly and adds a beautiful depth to this dish! By heating it and adding almond butter, you can easily elevate a basic maple syrup into a rich sauce. You’ll want to be eating it by the spoon! Be careful not to let the syrup burn on the stove, though! 

You can also use gluten-free flour or coconut butter if you have particular allergies. The spices, carrots, and maple syrup all work together to create such bold flavors that you won’t even notice alternative ingredients!

These pancakes don’t take long to whip up, so take a quick picture while you’re cooking and share it for us all to see! Don’t forget to tag me @jennyleeisme in your photos so I can see your delicious creations. Let me know below whether you enjoyed this recipe, have any questions on how to make it, or if you want to share changes you made to it!