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–+ servings
Buckwheat Tahini Pancakes
Elle

Buckwheat Tahini Pancakes

5 from 1 vote
Gluten-free, dairy-free and made without refined sugars, these super simple, buckwheat tahini pancakes are tasty and filling!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: Gluten-free
Calories: 91

Ingredients
  

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
To serve:
  • fruit of choice
  • shredded coconut, lightly toasted
  • maple syrup

Instructions
 

  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.
  2. NOTE: you may need to adjust the amount of almond milk depending on how thick the tahini is.
  3. 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.
  4. Top with your favorite toppings and enjoy!

Nutrition

Calories: 91kcal

Notes

For best results, make sure the skillet is hot before starting to cook the buckwheat tahini pancakes.

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