These carob pancakes and waffles are a fun “chocolatey” twist on traditional pancakes and waffles that is 100% FAILSAFE.

Of all the things I’ve made with carob, waffles and pancakes have not been one of them. Which is a dang shame, since we absolutely love pancakes and waffles in this house and make them at least once a week. The only reason I can think of as to whywe haven’t done carob waffles and pancakes sooner is because my husband hates carob. To be fair, he’s also not a huge fan of chocolate, so it really should come as no surprise.

So I picked a day when the husband was already eating breakfast and whipped up a batch of our pancake and waffle batter and then added some carob into the mix. The kids were thrilled at the prospect of ”chocolate” pancakes. I was thrilled at the prospect of something a little different.

The end result was delightful. A little sweet, a little nutty, and a whole lot of fun. The girls had theirs served with some powdered sugar and I topped mine with maple syrup. Next time, we’ll all be topping our waffles and/or pancakes with some carob chips. BECAUSE WHY NOT.

Are you a fan of carob? Do you have a favorite brand?

I find it to be hit or miss for me, depending on the brand I’m using at the time. Raw carob smells and tastes a bit like dirty feet to me but I occasionally react to the dark roasted carob. I’ve had good luck mixing the raw with the dark roasted and have also found a few brands that are considered to be “medium” roast.

PS—If you’d rather have plain pancakes or waffles, this is our tried and true pancake and waffle mix.

Carob Pancakes and Waffles

These carob pancakes and waffles are a fun “chocolatey” twist on traditional pancakes and waffles that is 100% FAILSAFE.

• 1.5 cups flour (any works!)
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup raw carob powder
• 1 1/4 cup milk (rice, soy, oat, cow)
• 1/2 cup water
• 2 tbs oil (canola, rice bran, safflower, sunflower)

1. Combine all ingredients in a bowl and whisk to combine.
2. For waffles: Heat a waffle iron to medium heat and spray with oil. Pour in batter and cook until crispy and golden brown.
3. For pancakes: heat a large skillet over medium heat. Add 1 tbs oil and pour 2-3 tbsp of batter into rounds. I usually get 3-4 per pan. When bubbles start to form on the top, flip the pancake (about 4 minutes). Cook for another 3-4 minutes or until lightly browned.
4. Serve with powdered sugar or pure maple syrup.

This recipe is FAILSAFE and RPAH Elimination Diet Friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate. 

Breakfast, Brinner

American

brinner, carob, dairy free, failsafe, gluten free, low salicylate, nightshade free, rpah elimination diet, soy free, vegan, vegetarian