Vegan Meals

Carob Lover

I would have considered myself to be a chocolate addict in previous years; of course during my binge eating periods of my eating disorder and the the bulimia things got a little out of control on that front. During recovery I wanted to make sure I didn’t put foods that I’d binged on strictly off limits as having non of what you fancy can lead to disaster, or at least it had in my case during previous attempts to overcome the cycle. Dark chocolate became my new best friend and I haven’t looked back at milk chocolate since.

The majority of dark chocolates are vegan friendly, however over the past year I’ve been eager to try and incorporate as many new foods as possible in to my diet and of course carob caught my eye. I remember the first pack of carob buttons I bought in my local health store. I’d always though of them as something only required by diabetics or children intolerant to dairy; and of course dogs Smile

I wasn’t expecting a whole lot from them; I’d never really heard anyone professing their love for the stuff, or passing up chocolate in it’s favour. Well I was impressed! I fell in love with the flavour immediately. How could people not like carob?! My most recent carob purchase was Organic Carob Powder from Ireland’s Raw Kitchen which as you might have guessed from the pictures featured quite heavily in today’s pancake recipe.

The pancakes that dreams are made of and then some! Sonya posted a raspberry softserve with chocolate syrup last week which got me all reminiscent about the chocolate sauce I drizzled over the banana filled crepes what seems like a life time ago! Of course Sonya’s glorious recipe was the inspiration behind my chocolate pancake, sauce and raspberry combo!

I had thought I might miss my dollop of nut butter but the carob sauce was positively dreamy; the remainder which sat in the jug was devoured by the spoonful and wiped clean with multiple finger tips, not a drop of it was going to go to waste.

The pancakes themselves were pretty out of this world too! Thick, light, fluffy, carob buckwheat pancakes. The perfect bed of gorgeousness to lace with carob syrup wondrousness. I’m pretty much drooling at the thought of them. I don’t make sauces enough for pancakes these days, since discovering nut butters they have taken over. Of course what doesn’t go on or in the pancake can be enjoyed later on in the day, making room for some saucy goodness in the morning meal.

Pancake syrup/sauce is making a come back….incorporating nut butter might be the best of both worlds, I think midweek pancakes are on the cards over the coming days.

Are you a carob fan? If you haven’t tried it do and let me know if you’re with me! [/donotprint]

Carob Buckwheat Pancakes with Carob Sauce


Servings – 1 – 4 medium pancakes

Preparation Time – 5 minutes

Cooking Time – 10 minutes


Carob Sauce

  • 1 tbsp carob powder
  • 125ml (1/2 cup) almond milk
  • 1/2 tbsp arrowroot + 1 tbsp water
  • 1 tbsp maple syrup


  • 1 small banana
  • 50g (just under 1/2 cup) buckwheat flour
  • 1 tbsp carob powder
  • 1/2 tbsp baking powder
  • 125ml (1/2 cup) almond milk


  • Cacao or Carob chips
  • Desiccated Coconut
  • Raspberries
  • Chia Seeds
  • Mint to Garnish


Carob Sauce

  • Whisk together all ingredients, place in a pot over a medium heat, bring to the boil and whisk over a medium heat for 3-5 mediums until it thickens up!


  • Blend together batter ingredients. Place 1/4 cup measures (1/4 of the batter) in to a large skillet over a medium heat. Cook for 4-5 minutes on each side. Flip once the pancake bubbles in the middles and the edges are starting to cook through from the underside.
  • Serve pancakes topped with carob sauce – as much or as little as you’d like! Raspberries on the side, coconut and chia seeds over the top.
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10 thoughts on “Carob Lover

  1. Wow, glad to have inspired you to make these! What gorgeous looking pancakes! I wouldn’t mind a stack for breakfast…

    And isn’t carob the best? Sometimes, I think I prefer it over chocolate. It’s so much darker and richer than its counterpart and also, much sweeter, so you often don’t even need to add sugar. Well, at least I don’t 😉

  2. these look so dark and delicious! i think topped with some white chia seeds they’d be really intense looking, hehe

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