Gluten-free, dairy-free and made without refined sugars, these super simple, buckwheat tahini pancakes are tasty and filling!
For the tahini pancakes:
1/2large ripe banana,mashed with a fork (65 g)
100-125mlunsweetened almond milk(or other plant-based milk)
1/2cupbuckwheat flour(80 g)
1-2teaspooncoconut oil for the skillet
fruit of choice
shredded coconut,lightly toasted
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.
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.
Top with your favorite toppings and enjoy!
For best results, make sure the skillet is hot before starting to cook the buckwheat tahini pancakes.