Coconut Pancakes with Carob Tahini Caramel

Ingredients:
2 cups of whole wheat pastry flour
1/2 cup of coconut flour
2 tbsp of aluminum free baking powder
2 to 2 and a half cups of coconut milk
2 tbsp of coconut oil (melted in low heat for 10 sec)
2 tbsp of flax meal diluted in 6 tbsp of water and set aside for 5 mns

Method
Mix all dry ingredients together.
Add milk to melted coconut oil and flax meal. Add to the dry ingredients and but don’t over mix.

Heat a greased non stick griddle or pan and pour 2 tbsp for each pancake, flip on the other side when browned for another 2 mns.

For the sauce:
Mix 4 tbsp of carob molasses with
1 tbsp of tahini and pour over your stacked pancakes with your favorite toppings (chocolate chips, pecans, walnuts, dates etc).

Nathalie

I'm very excited to share my passion and knowledge with as many people as possible and to be part in the food revolution and create a healthier happier world.

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