Carob Buckwheat Pancakes

One of the things I miss most about childhood is a frequent batch of pancakes in the morning, so fluffy and moist it should be impossible! But lately, it has seemed like years since I have indulged in this breakfast treat. So when my food gawker page was filled with stunning recipes for pancakes, well I just had to make some of my own! Here, I used organic buckwheat flour (don’t be alarmed by the name, buckwheat has no wheat in it! And is very good for you. Try baking with buckwheat to achieve a simple, hardy flavor) and Red Mill’s carob powder to give them a little dimension. If you like sweeter, lighter pancakes, I recommend using coconut flour instead. With a little syrup, some fresh organic blueberries, and a cool glass of coconut milk, start off with a super yummy breakfast that is sure to make your day a hit!
  • 1 cup buckwheat flour
  • 1/2 cup carob powder
  • 1 cup unsweetened organic coconut milk
  • 1/2 cup goat yogurt or dairy substitute
  • 2 organic large eggs
  • 1/4 cup agave nectar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • water to thin
Whisk ingredients together in a large or medium mixing bowl. Add water to the batter to thin (but not too much!). Heat a large skillet on medium and oil with coconut oil. Then slowly pour batter onto the skillet in a few separate medium sized circles. Cook for a minute or two and then flip. Cook the other side till done. Repeat this method until all your batter has transformed into delicious flat pastries!
Serve with organic maple syrup, agave, or honey and top with fruit and nuts. Enjoy any day of the week, and just watch if a childhood smile doesn’t creep back to your face!

Lovey FlemingFoodies!