This post was created thanks to Sarit Hochberg, a super creative artist who could not remain indifferent to the abundance of fruit produced by the carob tree near her home. She collected them with love, removed the seeds from them with the work of ants, cooked them for hours and hours on a low heat, and finally – from a considerable amount of carobs, a small jar of syrup was obtained – From which I was privileged to receive.
And since this carob syrup is known for its nutritional values – I pictured it drizzling over pancakes – healthy ones!
Sometimes, when the soul longs for comfort food, gluten-free pancakes are a perfect solution: they are quick to prepare, fluffy, have a high nutritional value, and are super tasty. Put all the ingredients in a blender, fry for a few minutes, and serve with maple syrup, carob honey, jam, etc.
It turned out that two or three units are quite filling.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Pancake Gluten Free Vegan16-18 Units
- 1 cup oat
- ¼ cup Green buckwheat flour
- ¼ cup tapioca starch or corn starch
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp pure vanilla extract
- 2 Tbs agave or maple syrup
- 1 cup oat milk
- 1-2 Tbs water as needed
- 2 Tbs olive oil
- 1 Tbs almond butter
- oil to grease the pan
For Serving
- Maple syrup, Carob Honey, Jam, Vegan Butter, etc.
- Put all the ingredients in a blender and mix for a few seconds until combined. If it is too thick, add water gradually.
- Heat a non-stick pan brushed with oil, pour about two spoonfuls of the batter for each pancake, and fry for a few seconds until the pancakes are golden on the edges and can be turned easily with a spatula. Turn over and fry for a few more seconds. Transfer to a plate.
- Serve with carob syrup, maple syrup, jam, or any topping you like.
- The pancakes can keep in the refrigerator in a closed container for several days. You can warm them in the oven or the microwave.
- Sarit Hochberg, a super creative artist, is responsible for the carob syrup. She could not remain indifferent to the abundance of fruit the carob tree beside her house had yielded.
RECIPE
Pancake Gluten Free Vegan16-18 Units
- 1 cup oat
- ¼ cup Green buckwheat flour
- ¼ cup tapioca starch or corn starch
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp pure vanilla extract
- 2 Tbs agave or maple syrup
- 1 cup oat milk
- 1-2 Tbs water as needed
- 2 Tbs olive oil
- 1 Tbs almond butter
- oil to grease the pan
For Serving
- Maple syrup, Carob Honey, Jam, Vegan Butter, etc.
- Put all the ingredients in a blender and mix for a few seconds until combined. If it is too thick, add water gradually.
- Heat a non-stick pan brushed with oil, pour about two spoonfuls of the batter for each pancake, and fry for a few seconds until the pancakes are golden on the edges and can be turned easily with a spatula. Turn over and fry for a few more seconds. Transfer to a plate.
- Serve with carob syrup, maple syrup, jam, or any topping you like.
- The pancakes can keep in the refrigerator in a closed container for several days. You can warm them in the oven or the microwave.
- Sarit Hochberg, a super creative artist, is responsible for the carob syrup. She could not remain indifferent to the abundance of fruit the carob tree beside her house had yielded.
Leave a Reply