Sunday, 15 June 2014

Vegan Carob Buckwheat Pancakes


I tried carob powder for the first time the other day and was amazed! I don't know how I've been without it for so long because it's absolutely incredible. I'm awful at describing flavours but I'd say it tastes like a mixture between chocolate and caramel with a slight hint of coffee - sounds delicious, right? It really is. As well as tasting heavenly, carob is also a fabulous replacement for cacao if you want to cut down on your cacao consumption for any reason and you can use them both in exactly the same way. I think I still prefer cacao due to its rich and chocolatey taste but I am definitely a new addition to the carob fan club as it has a wonderful depth to it and there are so many other different flavours going on besides chocolate. I tried it in banana ice cream first and was impressed, then I tried it in buckwheat pancakes and was astounded. These pancakes taste even more divine when they're topped with raw chocolate sauce or raw caramel sauce, cacao nibs and plenty of fruit!


Vegan carob buckwheat pancakes with raw caramel sauce, banana coins, raspberries, cacao nibs, dessicated coconut and goji berries


Ingredients
Makes 6 - 7 small pancakes

  • 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)
  • 1/2 cup buckwheat flour 
  • 1 tsp baking powder
  • 1 - 2 tbsp carob powder, to taste
  • 1 ripe banana
  • 1/2 cup non-dairy milk of choice
  • Oil of choice (I use coconut) for cooking


Method

The first thing you need to do is make your flax eggs; to do this simply mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up. 

When your flax eggs are ready you can begin making your pancakes. Firstly, sift the flour, baking powder and carob powder into a large mixing bowl and stir it all together. Mash your banana into a pulp (you can leave some behind as a topping if you want, but use at least half in the batter) then add it into the bowl along with the non-dairy milk and flax eggs. Mix well until everything is combined.

Heat your oil of choice in a frying pan over a medium heat; when the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture then add your toppings and enjoy!

SHARE:

6 comments

  1. which brand of carob do you use?

    ReplyDelete
  2. Just made these pancakes for the first time this morning and I absolutely loved them!! love your blog too!:)

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed them and thank you so much for your lovely comment about my blog! I'm really happy you like it :) x

      Delete
  3. i don't have a banana... is there anything else i can use

    ReplyDelete

© Naturally Meghan . All rights reserved.
Blogger Templates by pipdig