100g buckwheat flour
40g Carob World carob powder
1 teaspoon baking powder
235ml almond milk
1 ripe banana (mashed)
1 teaspoon vanilla extract
1 pinch salt
Carob, Milk and Almond Bar
Mix the dry ingredients in a large bowl. Mix the wet ingredients (almond milk, mashed banana and vanilla extract) in a separate bowl, then add to the flour and mix well.
For each pancake, put about 1/4 of a cup of the batter in a hot frying pan greased with coconut oil.
Allow to cook for about two minutes at a medium-low temperature, and then flip it over; leave to cook for a further minute and then move on to the next pancake. Continue until you have used all the batter.
Place a square of Carob, Milk and Almond Bar on top of the pancakes; it will melt with the heat. Serve with raspberries to taste