My special tribute to spring and its wonderful flowers continues with delicious vegan carob pancakes with edible flowers!
The backstory :
As you may have already seen in other articles, I love making healthy pancakes and I always like trying something different. This time, I tried to make them using a little carob flour.
The result was very pleasing, both in taste and visually! This idea is the perfect way to brighten your mood on a hazy morning or to surprise someone you love!
These pancakes :
- Are vegan : do not contain dairy, eggs, honey
- Have minimal gluten: For this recipe, I used carob flour that has no gluten at all and zea flour that has minimal gluten and a lot of fiber. You can learn more in this article.
- Only contain coconut sugar and maple syrup
My inspiration for everything I cook at home or the healthy delicacies I try regularly, comes from a very nice and reliable nutritionist and blogger, Sadia. Her blog (Pick Up Limes) has inspired me to try new things. It’s worth a look, especially if you’re vegan, because I’m sure you will get a lot of inspiration! So since I have tried her recipe for vegan pancakes several times, I started making my own changes and improvisations. I experimented with flour, scents and garnishes.
Therefore, the following recipe is based on Sadia’s recipe. My twist on the recipe is that I suggest carob flour, edible flowers and some more details in the ingredients.
So let’s see how we can make Vegan Pancakes with carob flour and edible flowers! Yummy!
Ingredients for 5-6 pancakes :
- 3/4 cup of zea flour
- 1 tbsp. carob flour
- 2 ripe organic Cretan bananas
- 3/4 cup of soy or nut milk
- 2 tbsp. flaxseed (not crashed)
- 2 tbsp. hazelnut butter (or any nut butter)
- 1 tsp. baking powder
- 1 tsp. Ceylon cinnamon
- 1/4 tsp. salt
- 1 tbsp. coconut sugar or 2 tsp. maple / agave syrup
- For baking: Organic cold pressed coconut butter or sesame oil.
Instructions :
- In a blender, mix the milk and the flaxseed for 10 seconds.
- Leave the mixture for 10 minutes so that the flaxseeds release their slime.
- Add the bananas in pieces, the hazelnut butter, the cinnamon to the mixture (in the blender) and beat well.
- Pour the mixture from the blender into a bowl.
- Add the sugar or syrup, salt and mix well with a spoon or whisk.
- Add the carob and zea flour, gradually until you see the desired result in the dough. You want the dough to be not as wet as a crepe’s dough and not as tight as a cake’s dough.
- Put a non-stick pan over medium heat. My kitchen settings go up to 9. Turn it on at 5 for 3 ‘and then bake the pancakes at 4.
- Add 1/4 tsp. cold-pressed organic coconut butter, or sesame oil to the pan.
- With a spoon, transfer the dough to the pan.
- Once bubbles have formed on the top of the pancake and it’s not completely wet, flip it upside down!
- With a spatula, flip the pancake.
- Follow the same procedure for the other pancakes with love and care.
Serving :
And now we improvise! You can add your favorite fruits depending on the season!
Now that it’s Spring and I suggest :
- Organic strawberries
- Almond butter
- Maple syrup
- Edible flowers like these
- Cocoa beans (I use thesefrom Kakau lab)
- Coconut flakes
- Grated Aegina pistachios
Delicious!
So what do you think? Will you try it?
See you soon,
