Super Fluffy Peanut Butter Carob Chip Pancakes

Good afternoon lovelies! Hope you are all having a fantastic Sunday!

As per tradition, I’ve got another incredibly tasty pancake recipe for you today!

In the last few weeks, I’ve noticed KMB has gained quite a few new readers. First off, let me say “hey, and thank you for reading!” and secondly, let me welcome you to my little tradition of Pancake Sunday created by the pancake queen herself, HEAB! If you’re ever in the mood for pancakes and not sure what kind to make, just take a look at my recipe page…since this is a weekly tradition, chances are there is a combo there that’ll satisfy your pancake craving!

Today’s pancake recipe may or may not have had something to do with a few late night spoonfuls of this:

Shhh! Our little secret, mmkay?

Super Fluffy Peanut Butter Carob Chip Pancakes: (serves 1-2)
Makes 3 huge pancakes or 4 normal sized ones

  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup milk (I used 1% cow’s milk)
  • 1/2 tablespoon vinegar
  • 2 tablespoons peanut butter (I used crunchy)
  • 1 egg white (I used the kind in the carton)
  • 3 tablespoons carob chips*
1. Stir vinegar into milk and sit aside for 2-3 minutes to create buttermilk.
2. Combine flour, baking powder, baking soda, and salt in a medium-sized bowl.
3. Whisk peanut butter into your buttermilk and then stir into the flour mixture.
4. Whisk egg white for about 30 seconds or until foamy and about tripled in volume.
5. Fold egg white into pancake mixture being careful not to over stir.
6. Pour batter onto a greased skillet over medium heat and then top with carob chips.
7. Cook approximately 4-5 minutes before flipping and another 2-3 minutes on the other       side.

Carob Maple Syrup:

  • 1 tablespoon carob powder*
  • 1 tablespoon maple syrup
  • water to thin (I used about 1 1/2 tablespoons)
Whisk ingredients until carob powder is completely dissolved. Pour over pancakes or use as a dip!

*For those of you who do not have or do not prefer the taste of carob, feel free to use semi-sweet chocolate chips and unsweetened natural cocoa powder.

If you’ve never had carob before, it is a bit of an acquired taste. The best way I can think of to describe it is a bit similar to the smell of roasted coffee with a slightly bitter undertone.

Carob is a fantastic alternative to chocolate for vegans, allergy sufferers, and those who may be concerned about their caffeine intake since it is naturally caffeine free. The first time I tried carob chips, I wasn’t that impressed, but as my tastes changed over the last few months and I developed a liking for darker chocolate, I have actually come to love carob!

Surprisingly, my sister enjoyed her very first taste of carob this morning, but in the end, opted for a light dusting of powdered sugar on her portion just to take a little of the “bite” out of the sauce.

Have you ever tried carob powder/chips? Yay or nay?

 

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