This hearty breakfast has the look and taste of chocolatey goodness without the guilt! The carob alternative provides a nice rich flavor and balances perfectly with some banana and maple syrup. This recipe was adapted from Food.com’s 5 Minute Vegan Pancakes recipe (although i added the carob twist on my own). Try this recipe on a Sunday when you have plenty of time to digest!
- 1 cup whole wheat flour
- 1 tbsp raw organic cane sugar
- 1 cup soy milk
- 2 tbsp vegetable oil
- 1 tsp carob powder
- smidge of Earth Balance for greasing the pan
Directions: Set stove with a pan to medium heat. Combine the flour, sugar, baking powder and carob in a bowl. Add the soy milk and vegetable oil. Mix (I used an electric mixer to blend everything) until smooth. Now the pan should be ready for the batter- grease with Earth Balance for optimum results. Spoon the pancake mix into the pan, flip when you see bubbles or you notice the edges of the pancakes getting darker. Repeat until you’ve gone through all the batter. Serve with bananas and natural maple syrup (even some vegan chocolate shavings make an excellent touch). Enjoy with family and friends!
Yields about 6 pancakes