Carob pancakes

Fluffy, delicious, easy to make, gluten-free, chocolatey without any chocolate, these are the carob pancakes. Healthy and nutritious, they’re here to become your favourite and to help you integrate carob into your life if you haven’t already! JUMP TO RECIPE

In general, carob is a food that I appreciated and loved growing up. The pods of the carob tree are a superfood, whose many benefits I’ve detailed here. So, I’d like carob in any form to exist in the whole family’s diet, and especially the dietary habits that the little hands are developing right now.

Another piece of information I wanted to share with you, besides the high nutritional value of the carob which I’ve mentioned again before, is that the nutritious carob flour is suitable for babies and especially suitable for baby tummy aches and child gastroenteritis. The tannins found in carob have an antiseptic action on the gastrointestinal tract, and are very useful to combat diarrhoea, as they function like a thickener, absorbing moisture and combating the symptoms. Read more regarding that here and here.

But let’s go ahead to our recipe, which is an incredibly nutritious breakfast or snack for children and the whole family. These carob pancakes have a taste very similar to chocolate since carob can substitute cocoa perfectly. If you want to substitute cocoa in a recipe, simply add an equal portion of carob flour instead.

What you are going to need

• Carob flour. You may find it sold as carob powder, which is the same thing. I use mill-ground carob flour, which isn’t easily found in the market, but has an amazing taste; it’s also stored in the fridge. 
• Oat flour. Alternatively, you can process oat flakes in your food processor and create your own flour.
• Milk. I used fresh sheep milk, but you can use any you happen to have at home, even plant milk.
• Yogurt. I used sheep yogurt here as well. Yogurt, in combination with baking soda, helps make the pancakes rise and fluff up.
• Egg. Once more, I suggest choosing organic or free-range eggs.
• Spices. Cinnamon, cloves, and nutmeg make an excellent combination with carob.
• Baking powder and baking soda, to ensure your pancakes fluff up. Of course, you can skip them, and you’ll have a flatter result.
• Carob syrup to serve.

Tips and Storage

• You should cook the mixture right after you make it since these flours tend to absorb moisture; if you don’t, the result won’t be the same. If there’s an unavoidable delay and you see that it needs moisture, simply add a little water or milk and mix.
• The consistency of the mixture shouldn’t be too thick nor too runny. It should flow slowly from your spoon.
• You can store the pancakes in the fridge and eat them within 3 days, or in the freezer and let them defrost from the night before. If you’re forgetful, like me, and you don’t happen to have a microwave oven, then you can reheat them in a frying pan, one by one, in the morning. 

For more ideas about healthy and delicious pancakes, go here.

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Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.