The idea for Carob Boston Pie Pancakes came to me when I spread some yummy Coconut Yogurt on another carob confection I was experimenting with. What if I could make a healthy, vegan, gluten-free pancake version of the famous delicacy, replicating the delightful creamy, custard-y insides and the oh-so-thin fudgy frosting?
Of course I did what every modern cook does in that time of culinary vision: I googled. And I found several 'pretty-close' recipes, then I added my own spin, fussed about with a couple of sample bakings and picture-taking. Hope you like this *healthy chocolate version of the classic!
Combine a couple of tablespoons of Carob Powder with Agave Nectar to taste (or sweetener of Choice). Mix up until smooth and syrupy. You may want to add about 1 tsp. of melted Coconut Oil.
There you have it: a delectable confection that somewhat resembles my old favourite, Boston Cream Pie-- now to be known as Carob Boston Pie Pancakes!
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