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This week I am hosting my mom, my aunt Maria and their friend Ms. Marina! All three of them are Cypriots, so I decided to make a breakfast with their favourite Cypriot ingredients to impress them: I made carob pancakes with a carob sauce. If you haven’t tasted carob, it has a very special terrestrial chocolate flavour. It’s also very nutritious, and that’s why it was greatly consumed during the invasion of 1947: carob has almost the same flavour as cocoa, but with 4 times more calcium and it doesn’t contain caffeine. It also contains no fat and is rich in fibre, vitamins and trace elements. These pancakes are easy to make. You can skip the egg if you want, though the flavour will lack a little bit.
Ingredients for about 16 pancakes
– 1 cup of buckwheat flour
– 2 spoons of carob flour
– 1 tsp of baking powder
– 1 tsp of vinegar
– ½ tsp of cinnamon
– 1 egg
– 1¼ cup of almond milk
– 1 tsp of coconut oil
– Some carob or honey for garnishing
– 1 banana cut into round slices
– A few walnuts
Preparation
– Stir the buckwheat flour, carob flour and cinnamon in a large bowl
– Add baking powder and vinegar
– Add the egg and milk and whisk with a wire until the mixture starts to somewhat stick on the spoon
– Melt coconut oil on high heat in a non-stick pan
– Add about one tablespoon of the mixture in the pan and lower the heat to moderate temperature
– As soon as you see holes on the surface and the edges are a bit burnt, flip them
– Cook for another minute
– Garnish with chopped banana, crushed walnuts and carob or honey
– Cover the excess pancakes with Sanitas foil and enjoy them in the afternoon or in a delicious breakfast the next morning!