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Vegan Pancakes and Chocolate Tahini Sauce

Jessica Cox
Course Breakfast
Servings 1


  • 1/4 cup buckwheat flour
  • 1 heaped tablespoon flaxseed meal
  • 1/8 th teaspoon baking powder
  • 1/4 cup mashed banana or mashed ripe pear
  • 1/3 cup almond milk or plant milk of choice
  • // chocolate tahini sauce //
  • 1 tablespoon tahini
  • 2 1/2 teaspoons raw cacao
  • 2 1/2 tablespoons almond milk or plant based milk of choice
  • 1 teaspoon maple syrup
  • 1/3 cup blueberries to serve


  • In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and almond milk till well combined. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the milk and need more liquid, simply add a little more.
  • Heat a frying pan to a medium heat and add a lug of olive oil or oil of choice. Spoon the batter into the frying pan to create two pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.
  • While the pancakes are cooking make your chocolate tahini sauce by combining the tahini, raw cacao and maple syrup to a thick paste then slowly adding in the almond milk and stirring to bring to a glossy sauce.
  • To serve, layer pancakes then top with blueberries and chocolate tahini sauce.