If you are not familiar with Carob, Carob is a fruit that is naturally sweet, low-fat, high in fiber, contains calcium, and zero caffeine. Most of the times it’s used to replaced chocolate flavor, or chocolate as an ingredient for desserts and sweet meals. Not that there’s anything wrong with chocolate, but there are some people with very low tolerance for caffeine that must avoid any form of it even in chocolate.
I use carob for its own flavor, and for its nutritional information. And this time to flavor my pancakes since I ran out of cacao powder. You can find carob in form of powder in most natural stores. I purchased mine at Whole Foods.
Needless to say, you can make these carob pancakes with cacao powder. Simply follow the instructions below and have a guiltless, chocolicious breakfast.
Vegan Carob Pancakes
– 2 Flax Eggs
– 1 C All Purpose Gluten Free Flour
– 1.5 C of Nut Mylk
– 1 Tbsp of Maple Syrup
– 2 Tbsp of Carob Powder (feel free to add more)
– 1 Tsp of Baking Powder
– 1 Tsp of Sea Salt
– 1 Tsp of Vanilla Extract
– 1 Tbsp of Coconut Oil
– Create flax egg and throw in mixing bowl.
– Add the rest of ingredients, mix with a wooden spoon. You can also mix all ingredients in a food processor or a blender.
– Place skillet on stove and heat up at medium heat.
– When skillet is warm, pour in an additional 1 tsp of coconut oil in skillet.
– Using a measuring cup, I prefer using a 1/3 C or a 1/4 C –scoop pancake batter and pour in skillet.
– When pancake starts bubbling up, flip, and cook for an additional 3-4 minutes.
– Repeat with the rest of the batter.