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.
- 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.
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
So what do you think? Will you try it?
See you soon,