Carob-Coconut Pancakes (Revised Recipe)

June 13, 2006 By 4 Comments
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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

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Filed Under: Breakfast, Recipes Tagged With: , , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

Comments

  1. Happyhealthy1 says:
    June 14, 2006 at 9:45 am

    OOOooh these sound great thanks for sharing, I will surprise my honey this weekend with this treat!

    Reply
  2. Robin says:
    February 27, 2010 at 5:16 pm

    Ok, so being VERY new to this, what’s the difference between hard wheat berries and soft wheat berries? And what do you use which for? I want to make my own breads and such but I DON’T KNOW WHAT I’M DOING!!! And once I’ve figured all that out, I’d love to try this recipe. Do you soak the flour in this recipe or would you have soaked the wheat berries?

    Thanks,
    Robin

    Reply
  3. Wardeh says:
    February 27, 2010 at 8:22 pm

    Robin – The soft wheat berries yield whole wheat pastry flour:

    Whole wheat pastry flour is ground from a soft wheat berry. This is a different variety than the hard wheat berry that becomes whole wheat flour for bread. The soft wheat berries yield a whole-grain, pastry-weight flour, a fantastic substitute for white flour in all your cakes, muffins, pancakes and other non-yeast or gluten dependent baked goods. Most people cannot tell the difference when this flour is used instead of white flour.

    In order to update this recipe for soaking, combine the flours (oats and ww pastry), and about half the water with 2 to 3 tablespoons of an acid (lemon juice, raw apple cider vinegar, Kombucha, whey, kefir, buttermilk, or yogurt) – and soak overnight. The next day finish the recipe.

    Reply
  4. Robin says:
    February 28, 2010 at 7:33 am

    Thanks So much. I look forward to giving it a whirl.

    Reply

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