Fluffy Banana Pancakes with Tahini, Cacao Nibs, and Toasted Sesame Seeds
Whilst crepes feel a bit more suited to savoury dishes, you can’t beat a fluffy, indulgent American-style pancake to hit that sweet spot. For a slightly healthier option, this recipe is refined sugar free using banana and raw coconut sugar, but of course any sweetener will work (eg brown, muscovado, maple etc). The combination of dark chocolate, tahini and toasted sesame seeds on top is a flavour sensation. Feels decadent but packed with nutrients!
Serves: 8 pancakes
Ingredients
Dry:
60g buckwheat flour
40g whole spelt flour
1 tbsp raw coconut sugar
¼ tsp cinnamon
¼ tsp ground cardamom
pinch of salt
1 tsp baking powder
Wet
2 small ripe bananas
250ml plant-based milk
1 tsp apple cider vinegar
1/4 tsp vanilla extract
Toppings
tahini
cacao nibs or dark chocolate
toasted sesame seeds
sliced fresh banana
sprinkle ground cinnamon
Method
1. Combine the dry ingredients in a large mixing bowl with a wooden spoon.
2. In a high-speed blender, add the banana, milk, apple cider vinegar and vanilla extract and blend until smooth.
3. Make a well in the dry mixture and pour in the wet, whisking to combine until there are no lumps.
4. Heat a non-stick pan over medium-high heat and melt 1 tsp of coconut oil or butter, tilting to cover the base of the pan.
5. Add 3 tbsp of batter per pancake (depending on the size of your pan you should fit about 3 pancakes in at once).
6. Fry each pancake on each side until golden brown, keeping each batch warm whilst you use all the batter.
7. Divide between plate and drizzle with tahini, cacao nibs /dark chocolate, toasted sesame seeds, some extra slices of fresh banana and a pinch of cinnamon. Enjoy!
