Tahini Pancakes

These pancakes 🥞 are inspired by my sister's breakfast and the Greek or Cypriot Great Lent sweet Tahinopita. Tahini is highly nutritious full of healthy fats, minerals, and vitamins. It is also rich in antioxidants and contains anti-inflammatory compounds.

🤔 What is tahini?

Tahini is a paste made from toasted ground sesame seeds. It is heavily used in the Mediterranean cuisine, especially in the Middle Eastern region (Levantine). Tahini is served on its own, as a spread or dip, or as an ingredient in other dishes (e.g. hummus and halva).

📝 Ingredients

Tahini: I am using an all natural organic tahini paste without salt. Tahini is a rich source of vitamin B1 (thiamine), phosphorus, iron, magnesium, and folate. It is also rich in antioxidants, and some of its compounds are anti-inflammatory.

Banana: A very popular fruit, that gives a very specific flavor to these pancakes. It also functions as a binding agent. Bananas 🍌 are rich in vitamin B6, potassium, and a good source of fiber.

Almonds: They provide a crunchy texture to the pancakes, and a lot of flavor. Almonds are very nutritious: high in healthy fats, protein, fiber, and antioxidants.

Sweetener: Use maple syrup 🍁 to make the tahini pancakes vegan. Or use honey 🍯 for the real Mediterranean experience. If you prefer a lower glycemic index, use stevia, coconut sugar, or agave syrup.

Rolled oats: If you really need the rolled oats to be gluten-free, get only the certified one. Only those are guaranteed not to be cross contaminated with gluten. Oats are high in fiber and protein. They also contain great amounts of minerals and vitamins, such as iron, manganese, magnesium, phosphorus, B vitamins, zinc, and antioxidants.

Gluten-free flour: If you can consume gluten and don't have a gluten-free flour in stock, substitute the gluten-free flour with the same amount of all-purpose flour. I use my own gluten-free flour blend, but if you don't want to make your own, feel free to buy it from the stores.

Almond milk: I use almond milk, but you can also use oat milk as a dairy-free alternative, or regular milk if you consume dairy. I do not recommend coconut milk, because it will alter the taste of the pancakes.

Baking powder: If you are following a gluten-free diet, make sure that the baking powder used is also gluten-free.

Flavorings: Cinnamon, vanilla, and lemon zest are added flavorings that we have tried and loved in this pancake batter.

👩🏻‍🍳 Tips & tricks

Let the batter rest for at least 10 minutes. If it becomes too thick, add a bit more milk.

Make sure that your pan is hot enough before you start baking the pancakes.

Pancakes are a product of love and patience. Bake them at medium temperature and give them time to become fluffy and cooked through.

Using a non-stick pan is the best way for avoiding the usage of extra oil.

🍽 Serve

Top the pancakes with fresh bananas, extra tahini, sesame seeds, maple syrup or honey, chocolate shavings, or crumbled halva.

Serve the tahini pancakes while still warm. To keep the baked pancakes warm while making the rest, place them in the oven at 50°C (120°F).

🥡 How to store

Store the tahini pancakes in an airtight container in the fridge for up to 3 days.

Freeze the pancakes, after completely cooled down, in an airtight container or a ziplock bag, for up to 2 months. Defrost them at room temperature.

📜 Recipe

🍋 Nutrition facts

Servings: 1 (45g) | Calories: 88kcal | Carbohydrates: 14g | Protein: 2.74g | Fat: 3.4g | Saturated Fat: 0.509g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 183mg | Fiber: 1.4g | Sugar: 3.7g | Vitamin A: 90IU | Vitamin C: 0.9mg | Calcium: 93mg | Iron: 0.71mg