Description
Fluffy vegan pancakes get a decadent upgrade with a rich chocolate tahini sauce. Perfect for a weekend brunch or a special breakfast.
Ingredients
Units
Scale
- 1/4 cups (59 ml) buckwheat flour
- 1 heaped tablespoon flaxseed meal
- 1/8 th teaspoon baking powder
- 1/4 cups (59 ml) mashed banana
- 1/3 cups (79 ml) almond milk
- 1 tablespoon tahini
- 2 1/2 teaspoons raw cacao
- 2 1/2 tablespoons almond milk
- 1 teaspoon maple syrup
- 1/3 cups (79 ml) blueberries
Instructions
- Combine all dry ingredients in a medium-sized mixing bowl. Stir in the mashed banana and almond milk until well combined. The batter should be wetter than cake batter but not as runny as crepe batter. Add more almond milk if needed.
- Heat a frying pan to medium heat (approximately 350°F/177°C) and add olive oil or your preferred oil.
- Spoon the batter into the frying pan to make two pancakes.
- Cook the pancakes until bubbles form on top, then flip and cook through.
- Combine the tahini, raw cacao, and maple syrup in a bowl to form a thick paste.
- Slowly add almond milk to the tahini mixture, stirring until a glossy sauce forms.
- Layer the pancakes, top with blueberries and chocolate tahini sauce.
- Serve.
Notes
- For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking.
- If the batter is too thick, add a tablespoon of water at a time until desired consistency is reached.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days and reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 8