These delicious Carob Pancakes are gluten-free, dairy-free, egg-free, sugar-free, vegan, caffeine-free, and made with only 3 ingredients! They are a quick, healthy and easy way to start your day.

If you are looking for a delicious breakfast option, these healthy carob pancakes are a great choice. They satisfy your craving for pancakes or bread and are a delicious breakfast you can eat every singe day.
If you're looking for a healthier, caffeine-free alternative to chocolate, then you are going to love this recipe. These pancakes are very easy to make with just a few ingredients. The recipe makes 1 serving, but you can easily adjust for the amount of servings you need.
If you're looking for other breakfast ideas, try my Chocolate Porridge or Green Detox Smoothie.
What is Carob?
Carob is the fruit of the carob tree, a tree native to the Mediterranean region. Carob flour is often used as a substitute for cocoa powder as it has a sweet, chocolate-like flavor and is the same color. It also contains less fat and is caffeine-free, unlike cacao.
Carob is naturally sweet which is why I love to use it in baked goods and pancakes. Chocolate (cacao) is naturally bitter, so if you substitute the carob powder with cacao powder, you will need to add a natural sweetener like agave or maple syrup to sweeten.
If you are pregnant, nursing or just simply trying to avoid caffeine, then carob is the perfect choice. You can find carob or carob flour at health food stores.
What You Need to Make Carob Pancakes
You only need 3 ingredients to make this recipe!
- Banana: Not only does banana give these pancakes a soft texture, but it also sweetens them in a natural and healthy way. Use a ripe banana, as the riper the banana, the sweeter it its and the easier it is to digest than a banana that is still green.
- Gluten-free oat flour: You can use store-bought oat flour or blend gluten free oats in a heavy duty blender or food processor to create oat flour.
- Carob: The star of this recipe. You can find carob powder at your local health foods store. It has a texture and color similar to cacao powder.
- Toppings (optional): I drizzle tahini and agave over the pancakes and then sprinkle with hemp seeds. But you can serve the pancakes with any of your favorite toppings.
SUBSTITUTION: If you don't have carob powder, you can substitute with cacao powder. However, cacao powder is naturally bitter so you might need to add 1 to 3 teaspoons of a natural sweetener like agave or pure maple syrup to sweeten the pancakes.
How to Make Carob Pancakes
Carob pancakes come together in just 12 minutes. All you need to do is mix the batter, cook the pancakes and enjoy!
- Make the batter: In a large bowl, mash the banana. Add the oat flour and water and mix with a fork or hand mixer until smooth and combined, with no lumps remaining. Add the carob flour and stir everything together until smooth.
- Cook the pancakes: Heat the coconut oil in a non-stick pan over medium-low heat. Once hot, add ¼ cup of the pancake batter to form the first pancake. Cover and cook for a few minutes until the surface is firm. Flip the pancake with a spatula and cook for 2 additional minutes. Transfer the pancake to a plate and repeat with the remaining batter.
- Serve the pancakes with your favorite toppings like tahini, agave and hemp seeds.

Recipe Tips and Variations
- Make one pancake or many: You can prepare several pancakes with this mixture so you can stack them as you see in the photo, or prepare one large pancake with the entire batter. If you choose to make one pancake, you will end up with a thicker pancake, but the total preparation time will be much shorter. In addition, you will probably use less oil since you only need to grease the pan once.
- Keep the pancakes warm: If you are making a large batch of this pancake recipe, you can keep the pancakes warm by transferring them to a baking sheet in an oven preheated to 200°F (95°C.)
- Amount of servings: This recipe makes one serving. You can double or triple the amount of ingredients to serve 2 or 3 people.
- Fluffiness: If you want extra fluffy pancakes, you can add a bit of aluminum-free baking powder to the mixture. While I don't think this is necessary for delicious pancakes, you can add baking powder, if desired.
- Add vanilla extract: For additional flavor, you can add ½ teaspoon to 1 teaspoon of pure vanilla extract.
- Toppings: Use any of your favorite pancake toppings! Some topping ideas are fresh fruit, toasted coconut flakes, sliced almonds, carob chips, chocolate chips, almond butter, coconut yogurt, homemade berry sauce, and more. Open your pantry and get creative with toppings.
Storage Instructions
You can store the carob pancakes in the refrigerator for up to 3 days. To reheat, warm them in a frying pan or toaster for a few minutes before eating them.
To freeze, store them in a freezer safe container separate by parchment paper. Freeze for up to 1 month. Defrost and then warm in the oven, frying pan or toaster.
Did you try these Carob Pancakes? Leave a recipe rating and review below to let me know what you think!

Carob Pancakes (Gluten Free)
Ingredients
- 1 ripe banana
- ½ cup gluten-free oat flour
- ½ cup water or plant-based milk
- 1 ½ tablespoons carob flour
- 1 teaspoon coconut oil to grease the pan
Toppings (optional):
- 1 teaspoon tahini
- 1 tablespoon agave
- ½ tablespoon hemp seeds
Instructions
- In a large bowl, mash the banana. Add the oat flour and water and mix with a fork or hand mixer until smooth and combined, with no lumps. Add the carob flour and stir to fully incorporated.
- Heat the coconut oil in a non-stick pan over medium-low heat. Once hot, add ¼ cup of the mixture to form the first pancake. Cover and cook for a few minutes until the surface is firm. Flip with a spatula and cook for 2 additional minutes.
- Remove from the pan and repeat the process with the rest of the mixture. Serve your favorite toppings, like tahini, agave, and hemp seeds.
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