Just in case you weren’t excited that it’s friday, I thought I’d give you something else to look forward to about this weekend…the most amazing pancakes!
I usually make pancakes with spelt flour because I love the fluffy nutty texture, and the coconut made these so moist and buttery. I think carob is amazing in it’s own right, and is not an ersatz chocolate. 🙂 You could, I think, substitute cocoa powder for carob in this recipe, but you might need to add a sweetener because cocoa is more bitter than carob.
Serves 4, or a hungry 2 🙂
- 1 cup spelt flour
- 1/4 cup carob powder
- 2 tsp baking powder
- pinch sea salt
- 1 can coconut milk (light or full-fat will work)
- 1 tbs coconut oil + extra for cooking
- 2/3 cup dried sweetened cranberries
Mix the dry ingredients well. Add the liquid ingredients and mix thoroughly. In a skillet over medium-high heat, melt a little coconut oil and then drop heaping tablespoonfuls of the pancake batter. After a couple minutes, when the cakes are bubbly on the surface and browned around the edges, flip with a spatula and cook another couple minutes. Repeat for the whole batch.
Serve with a smudge of coconut oil or butter and pure maple syrup. And coffee, of course. 🙂