Buckwheat & Carob Pancakes

I always struggled making thick and fluffy pancakes that were delicious and nutritious. Until I found this recipe from Tess Begg. Carob is a great substitute for chocolate and significantly lower in fat.

makes: 6-8 pancakes
prep time: 5 min
cook time: 10 min
total time: 15 min

INGREDIENTS:

  • 1 flax egg (1 tablespoon of ground flax meal with 2 tablespoons of water) or 1 egg if you opt for vegetarian
  • 1/2 cup or 60 grams of buckwheat flour
  • 1/2 cup or 60 grams of oatmeal flour or ground oats
  • 2 tbsp of carob powder
  • 1 tsp of baking powder
  • 1 cup or 250 ml of almond milk
  • 1 banana, mashed
  • Top with your favourite fruits
  • I added some chocolate hazelnut butter from Loving Earth to make this a real treat!

Add some vegan protein if you want to add more protein to these pancakes.

DIRECTIONS:

Prepare the flax egg and let this sit while you add all the other ingredients to a bowl.

Mix all the dry ingredients and stir well. Add all the wet ingredients and the flax egg.

Heat a pan on medium-low and add a splash of water or coconut oil.

Add 1-2 tablespoons of mixture to the pan until it forms a round shape. After a couple of minutes, when the bubbles appear, flip the pancake and bake for another 2 minutes.

Top with all your favourite fruits like berries, banana, pineapple, apple, fig, dates or anything you’d like!


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