Vegan Carrot Cake Pancakes with Caramel Syrup
30 min
Vegan
36079
For 2 Portions
160 ml
oat milk
100 ml
vegan whipping cream
35 g
vegan butter
30 g
pecan
1
carrot
150 g
wheat flour
60 g
sugar
10 g
vanilla sugar
10 g
baking powder
10 ml
water
2 pinch(es) of
nutmeg, ground
2 pinch(es) of
salt
1 tsp
cinnamon, ground
1 tsp
apple cider vinegar
1/2 tsp
ginger, ground
1. All set?
2. In a small pan, melt some sugar and water over medium-high heat. (Tip: Caramel syrup is enough for 3 portions. Leftover syrup can be stored in the fridge for several weeks.)
3. Bring the syrup to a boil, lower heat and cook for approx. 5 - 7 min until it turns golden brown. Stir once or twice to ensure that the syrup caramelizes evenly.