Vegan Blueberry Carob Pancakes with Strawberry Cashew Sauce



These pancakes are so easy to make and loaded with healthy ingredients. I’ve even made this pancakes quick in the morning within 20  minutes before work and just eaten them with maple syrup. However, they’re definitely best with the strawberry sauce.

Pancake Recipe:

1 cup whole wheat flour (I used buckwheat)

1 tsp baking powder

pinch of sea salt

3 tbsp carob powder

1-2 tbsp of agave or maple syrup

1 cup coconut milk

2 tbsp liquid coconut oil

as many blueberries as you’d like


Mix the dry ingredients in one bowl and then pour the wet ingredients in and mix well. If the batter is too thick, add a bit more coconut milk and if too thin add a teeny bit more flour. Once you have a nice batter plop about 1/4 cup of batter or more (depending on how big you like your pancakes) onto a hot pan, griddle or whatever you have. Once they start to cook put your blueberries right in on top of each pancake.


Sauce recipe:

1/3 cup cashews

4-5 strawberries

1/3 cup coconut milk

1/2 tsp maple syrup or agave


Blend all the ingredients together in a blender and then pour over top of your pancakes! If it’s too thin add some more cashews, if its too thick add more coconut milk or water to get the consistency you want.  I also like to add coconut flakes on top of my pancakes.

*You can use cacao or coco powder in place of carob, carob is just the “chocolate” powder I have on hand. You could also add cacao nibs or strawberry pieces or coconut flakes into the pancakes too. Be creative! These are also great cold too, so keep the left overs!


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