Recently I’ve started to appreciate breakfasts more and more. Especially the weekend ones which can last forever.Without a hurry, with my favorite coffee and beloved crepes as the consolation price for all those bad things that happen during regular mornings. Even though I’ve never managed to cook the edible crepe, I cannot imagine Sunday morning without them. And my dogs are also such huge fans of crepes. Lucky us, we have the best crepe master at home. R. makes the most delicious, vegan crepes in the world, so perfectly thin and balanced.
I think it might take a while before a diced to prepare crepes, but fortunately there is a hope for crepes dummies, pancakes. It is really hard to do it wrong and you don’t have to care about thickness or shape. Easy like a Sunday morning. 
Vegan carob pancakes
Ingredients:
about 8 vegan carob pancakes
1 cup all-purpose flour
2 tbsp carob
1 tbsp chickpea flour
½ tsp baking soda
½ tsp baking powder
1 cup vegan buttermilk*
1 tbsp beetroot molases
1 tsp canola oil
few drop vanilla extract
Toppings:
apples
vegan yoghurt
jam
*to make vegan buttermilk add 1 tbsp apple vinegar to 240 ml cup and fill the rest of it with a soy milk, mix.
In the first bowl mix all the dry ingrendients. In th second bowl mix the wet ingredients. Mix the together. Fry panckes on the hot pan, both sides until slighltyly brown. Serve with favourite toppings.
