Revised on 6/13/06
Carob-Coconut Pancakes
- 2 cups soft wheat berries, ground (or about 2-1/2 cups whole wheat pastry flour)
- 2 cups rolled oats, ground (or about 2-1/2 cups oat flour)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt (optional)
- 1/2 cup raw carob powder
- 1/8 teaspoon stevia powder
- 1/2 cup unsweetened shredded coconut
- 4 to 5 cups filtered water
- olive oil spray
Combine all dry ingredients in medium sized mixing bowl. Add 4 cups of water. Mix until ingredients are incorporated. You may need to add more water as the grains slowly absorb water while they sit in the bowl.
Heat a well-seasoned cast-iron skillet over medium heat. Lightly grease skillet with olive oil spray. Pour 1/4 cupfulls of the batter onto the skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.
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 2006 by Wardeh Harmon
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Thanks for this recipe! My pancake recipe is very similar but I have not added carob or coconut yet. Instead of whole wheat I use soy flour and kamut flour because they are lower in carbohydrates. Instead of water I use soy milk or almond milk. The milk changes the texture of the cooked pancakes.
I love the idea of using coconut in the pancakes. I want to try that! Right now my children are on a banana and peach pancake kick
Sylvia, would you share your pancake recipe with me? I tried kamut flour and milk pancakes last Friday and they just wouldn’t work! This was my second attempt at it. I think it might have to do with using an egg subsitute, which so far, I am not successful at using. It seems to make the pancakes gummy inside and they will not cook. I can also tell that the milk changes the texture — I thought it made it creamier. What did you mean by the change in texture?
Oh, the egg would do it.. I use an egg. Milk makes the texture of baked goods more dense and tender. Here is what I use:
1 cup soy flour
1 cup kamut flour
1 pinch salt
1 tsp sugar or other sweetener
1 egg
1 1/2 tsp baking powder
2 T light olive oil
soy or almond milk to the correct consistancy for pouring. Sometimes I use buttermilk.
I make small pancakes, about the size of a children tea saucer. I think it helps the pancakes to cook more thoroughly and of course more quickly.
I cook the pancakes on a very lightly oiled grill. I also think this batter works up better in small batches.
Thank you. Now about your soy flour… do you grind it yourself? My soy flour that I grind is really bitter tasting and just a little affects the flavor a lot. What do you do?
I like your suggestion to make smaller pancakes. That would help me alot, no matter what recipe I am using.