serves 2

15 minutes


  • 120g your choice of flour
  • 1 tablespoon baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg⁠
  • 240g plant-based milk
  • 1 tbsp apple cider vinegar
  • ⁠2 tbsp Sweet Freedom CARAMEL SYRUP⁠ (plus extra for drizzling)
  • 110g shredded carrot
  • 2 tbsp chopped walnuts (optional)⁠
  • ⁠Oil for frying

  • Coconut yoghurt for topping ⁠(optional)


  1. Mix flour, baking powder, cinnamon and nutmeg in a large bowl.
  2. In a separate bowl add the plant based milk, apple cider vinegar and CARAMEL SYRUP and mix until well combined.⁠
  3. Add wet ingredients to flour mixture and mix until smooth.
  4. Add shredded carrot and mix one more time.
  5. Add a little oil to a frying pan on a medium heat.
  6. Add 1/4 cup of the mixture at a time to make each pancake.
  7. Once pancake starts to bubble, flip and cook the other side for 30 seconds to a minute.
  8. Repeat with all the batter⁠.⁠
  9. Top with coconut yoghurt, chopped walnuts (optional) and drizzle with CARAMEL SYRUP.

Thanks for this lovely recipe @thefitstich

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