This delicious stack of carob blueberry pancake bliss is elevated by the addition of raw carob powder. You’ll never buy pancakes from the store again.
Well, the good news is that you can replace chocolate with another plant-based alternative – a carob. The taste is very similar to chocolate and can be used to cook, baking, and make hot drinks. During one of my treatments for a patient diagnosed with terminal leukemia, I made these natural urad dal pancakes for the patient to have a special healthy dessert for a chance to cheer her up and put her in a lighter mood.
At our center, we teach and help people to heal at NATURENA a place for natural healing and therapies in Portugal. These berries are highly recommended for their abundant antioxidants, Phyto-flavinoids, anthocyanin, potassium, vitamin C content. They are anti-inflammatory as well as lowering your chances of all health disorders especially heart and cancer ailments.
Hope you enjoy making these delicious carob blueberry pancakes recipe, and if you do, I’d love to know what you think! Let me know in the comments below.
Carob blueberry Pancake sauce
Made with the deliciousness and flavors of carob and blueberry, these pancakes can be a delight to eat on any occasion.
- 3 tbsp carob powder
- 1 cup of coconut milk
- 1 cup of rice syrup
- 2 tbsp ginger juice
- 2 cups of blueberries
- 1 cup blueberry for garnish
- 2 tbsp of agar-agar
- 1/2 cup of coconut sugar
- Juice of a half lemon
In a medium pot, add water allow it to boil over high heat.
Add agar-agar to hot water and stir until completely dissolved.
In a separate bowl add the carob powder and ginger juice to water and mix until the liquid is smooth and homogeneous. Add the carob liquid to the hot water agar mixture and stir continuously until the mixture thickens.
Keep the liquid by continuously stirring add blueberries.
Set the pancakes on each plate and evenly distribute the carob sauce to each pancake.
Sprinkle coconut sugar over the sauce and few drops of lemon juice and serve.