If you prefer a plain pancake, the carob is optional in this recipe. You may have to reduce the amount of water to account for fewer dry ingredients. For a more decadent pancake, use cocoa powder instead.
- 2-1/2 cups buckwheat flour
- 2-1/2 cups sorghum flour
- 1 teaspoon sea salt
- 1 tablespoon baking powder
- 1/3 cup carob powder
- 1/8 teaspoon stevia powder (optional)
- 5+ cups pure water
- 1/2 to 1 cup almond milk pulp (optional)
- 1/2 cup shredded, unsweetened coconut (optional)
- grapeseed oil, for the pan
Heat a cast-iron skillet over medium heat. Add a little grapeseed oil.
Mix dry ingredients in large mixing bowl. Add water and almond milk pulp (if using). Mix well. Add more water as necessary to achieve pancake batter consistency.
Pour batter by 1/4 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Cook about 30 seconds more, until underside is browned also. Adjust heat of burner as necessary. Add more oil as necessary.
Serve with desired garnishes, such as: butter or non-hydrogenated margarine (like Earth Balance), pure maple syrup, agave syrup, and/or fruit-sweetened jam.
© Copyright 2007 by Wardee Harmon
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oh! yum! I haven’t thought about trying cocoa powder in my pancakes. Hmm… I’m curious now! Fun!!! Thanks for sharing this idea!
A few changes I made to the above recipe and they taste like cinnamon donuts!: change the water for milk (any kind) with a bit of lemon or vinegar to curdle it. Then I added 2 TBS of vanilla extract, liquid stevia (you could use any sweetener I suppose), 1/2 c of shredded coconut (or coconut flour).
Do you have a GF pancake or waffle recipe that does not use milk, eggs or baking powder or soda? I also cannot use beans. I’m wondering if a starter culture would work and how do I choose the right one?
I’m sorry. We can’t think of any recipes that meets these parameters.
Traditional Cooking School