Protein-rich buckwheat tahini pancakes = my new Sunday breakfast of choice. Love them. Most of us enjoy pancakes, and you may know by now that I LOVE pancakes. As do all Canadians! It’s our favorite way to use maple syrup! ;-) And listen to this — they have no refined sugar. Cause they’ve got some mashed up banana for a little extra sweetness. Then there is the tahini… not only does it give these pancakes a protein kick (cause there’s buckwheat and eggs in there too) but tahini is loaded with vitamins and minerals especially calcium, magnesium, and zinc. It’s also high in vitamin E (good for glowing skin!) and a whole lot of B vitamins.
Buckwheat tahini pancakes are gluten-free
Despite the name, buckwheat flour is actually made from a seed, not wheat — it’s a pseudocereal that is naturally gluten-free. Plus it’s chockfull of good for you nutrients as well as fiber and protein. Plus there are lots of other whole food ingredients in these simple protein-packed pancakes. There’s sweet bananas (the sweeter you like your pancakes, then the riper the banana should be) cinnamon spice, nutty tahini paste and unsweetened almond milk. Unsweetened soy milk is my second choice of plant-based milk, but it’s usually reserved for my morning coffee. ;-)
Pancakes deserve toppings
I often stick to classic pancakes with maple syrup, but there are so many other great ways to top a plate of flap jacks. You can stack them and layer them with crunchy homemade granola between each layer, and then pour on the maple syrup. This makes a nice crunchy texture. Speaking of which, have you tried my dark chocolate granola recipe? It’s delicious! Or there’s my traditional granola recipe, a recipe that is well-loved in our home. Seriously, it gives you a reason never to buy granola or muesli again. Topping pancakes with fruit is always a great idea. Bananas and blueberries are two of my favorites. Then there is toasted coconut. Or simply a drizzle of honey and a sprinkle of sesame seeds. So good!
This recipe serves 2, but can easily be doubled. I get about 8 small pancakes out of a batch. When I say small, I mean three pancakes can easily fit in a large (28 cm) skillet.
For the tahini pancakes:
1/2 large ripe banana, mashed with a fork (65 g)
3 tablespoon tahini
1/4 teaspoon cinnamon
1 pinch sea salt
2 large eggs
100-125 ml unsweetened almond milk (or other plant-based milk)
1/2 cup buckwheat flour (80 g)
1-2 teaspoon coconut oil for the skillet
fruit of choice
shredded coconut, lightly toasted
1. In a large mixing bowl, whisk together the mashed banana, tahini, cinnamon, salt, eggs, and almond milk until combined. Add the buckwheat flour and mix until smooth.
NOTE: you may need to adjust the amount of almond milk depending on how thick the tahini is.
2. Heat the coconut oil in a large skillet over medium-high heat. Once hot, using a tablespoon measure, spoon 2 tablespoons of batter into the skillet for each pancake. Cook until bubbles start break the surface of the pancake, then flip and cook until the other side is golden, about 1 more minute. Transfer finished pancakes to a plate and repeat with the remainder of the batter, adding more oil to pan as needed.
3. Top with your favorite toppings and enjoy!
TIP: for best results, make sure the skillet is hot before starting to cook the buckwheat tahini pancakes.