GNOWFGLINS™

I made changes to my pancakes this weekend to make them lighter and fluffier. Here's the revised recipe.

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