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Carob pancakes with avocado carob pudding.. healthy enough to eat for breakfast!

I gave up sugar in January, cold turkey. After more than 10 months completely sugar free (everything, sucrose, honey, molasses, dried fruit, even fresh fruit for some of the time (I don’t recommend giving up fresh fruit, btw, was just what my body needed at the time)) I can report that after a while my desire to eat sweet tasting foods diminished HEAPS. Oh, and my health is way better!

However… as I am beginning to understand, even the seasoned sugar renunciant craves chocolate every now and then. When that happens, I fight back with these!

Image

Carob pancakes

2 cups buckwheat flour

2 tspn egg replacer

2 Tbspn soy milk

1/4 cup carob powder

10 drops liquid stevia

a dash of chocolate essence

About 2 cups water, maybe a bit more

A little oil, for frying.

Mix the flour and the carob powder. In a┬áseparate┬ácontainer, whisk together the egg replacer and soy milk. Now add all the wet ingredients to the flour mix. You might need more water- you want it to be nice and runny, easily pourable. Whisk well. Now, you know the drill. Put a little oil into either a non stick or cast iron frypan and set it to medium heat. Pour 1 pancake’s worth of batter into the pan and leave it alone until the bubbles pop. If you want a crepe instead of a pancake (like photo 2), use a spatula to spread to batter out so its very thin. It’ll cook really quickly.

Serve with avocado carob pudding:

1 ripe avocado

1 Tbspn carob powder

1 drop choc essence

4 drops liquid stevia (or if you have a really sweet tooth you can add more!)

As much water as required to make it your desired consistency.

Mash the avocado and add the rest of the ingredients. Serve on the pancakes! .

Voila! Chocolate cravings gone, breakfast sorted!

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