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.
Ingredients
- 1 medium ripe banana
- 4 tablespoon tahini paste
- ⅓ cup/50g raw almonds
- ½ cup/35g rolled oats (gluten-free)
- 2 tbsp/30ml maple syrup or honey
- 1 tbsp/15ml olive oil
- ¾ cup/90g all-purpose gluten-free flour
- 1 cup/240ml almond milk
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon, vanilla, or lemon zest
Instructions
- In a food processor, put the almonds, rolled oats, and banana, and blend until you make a paste.
- In a bowl, add all the ingredients and the blended paste, and mix until well combined.
- Allow the batter to rest while heating up a non-stick pan or griddle over high/medium heat.
- When the pan is heated, lower the heat to medium and wipe over some vegetable oil.
- Pour ¼ cup of the batter for every pancake.
- When bubbles begin to appear on the surface, flip them over with a spatula.
- Repeat with the remaining batter.
- Top them with maple syrup, fresh fruit of choice, and/or more tahini paste.
- Enjoy 😉
Notes
Top your pancakes with some more tahini, honey, or maple syrup (if vegan), some roasted sesame seeds, or roasted almonds.
If not gluten-free, replace flours with 125g (1 cup) all-purpose flour.
Add some non-dairy chocolate syrup or sprinkle with cocoa powder.
Top it with fresh banana slices and sprinkle with ground cinnamon. These are my sister's favorite combinations and topping choices.