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Vegan banana carob pancakes

Pancakes are one of my favorite breakfast dishes. I remember making pancakes even back when I was a little guy. And my favorite park about pancakes is that there are an almost unlimited number of ways you can do pancakes. Some people like chocolate chips, some like fresh fruit, some prefer crepes, etc. Me? I’m a big fan of buckwheat pancakes. My boyfriend David? He’s a banana and chocolate mega fan, which is why I came up with this recipe for banana carob pancakes.

I decided to make them vegan for a couple of reasons. First, mashed bananas work as a great egg replacer in vegan baked breads and cakes. So we don’t really need eggs, though I do also use flaxseeds to compliment the egg replacement qualities of the bananas. Also, we don’t need much liquid because of the moisture the bananas add, so substituting regular milk with a non dairy milk doesn’t have much impact on taste or texture. In fact, I like the slight flavor the coconut milk adds.

Ingredients:

2 Tbsp flaxseeds
3 1/2 Tbsp warm water
3/4 c all purpose flour
1/4 c quinoa flour
1/2 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/8 tsp cinnamon
1 Tbsp brown sugar
2 bananas
1/2 c coconut milk
1/4 to 1/2 c carob chips
Canola oil

Directions:

1. Start by mashing your bananas. Set aside.

2. Grind flaxseeds in a small blender. Add warm water, stir, and let sit for a few minutes while you gather your dry ingredients.

3. Combine flours, baking powder, baking soda, kosher salt, cinnamon, and brown sugar in a bowl. Mix with a fork, then add flax egg replacer, mashed bananas, and coconut milk. Stir until you have a smooth batter.

4. Cover and let rest in the refrigerator for at least half an hour.

Edgy tip! Before adding carob chips to your batter, coat them in a small spoonful of flour. This will prevent them from sticking, and they’ll spread out evenly in the batter.

5. Add carob chips, then scoop 1/4 c at a time onto a preheated griddle or nonstick pan. You can use a bit of canola oil or cooking spray to prevent the pancakes from sticking.

6. Cook each side for a few minutes on medium heat. You’ll know the pancakes are ready to be flipped when you can see small bubbles forming in the middle of the cake.

7. Top with maple syrup and fresh banana slices!

 

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