This Tahini pancake recipe was sent to me by my lovely friend Zoe who’s kids LOVE them. Taken from Cook Eat Hope in The Guardian, with a few small tweaks our of own.
We have made this on numerous occasions for ourselves and for other families on holidays and they always go down extremely well!
Perhaps not your traditional pancake recipe but far more nutritious and absolutely perfect with a drizzle of honey, a few roasted nuts and a side of sliced banana…
1 Large ripe banana – or 2 smaller ones
3 Medjool dates, pitted
1 Large egg – beaten
2 tbs Flour – spelt, wholemeal, buckwheat or regular white flour
11/2 tsp Baking powder
Coconut oil or butter for frying
100ml Milk – nut or dairy milk both work well
Chopped, toasted nuts and seeds – optional
Extra banana – for on the side, optional
Honey for drizzling – optional
- Add all your ingredients to your blender and blitz.
- Your mixture should be quite thick but add more milk if you prefer thinner pancakes
- Heat the oil or butter in a pan.
- Add a tablespoon of mixture at a time. Flip your pancake over when it starts to brown. Your pancake is ready when it is cooked all the way through
- Serve with chopped buts, seeds, a drizzle of honey and a little portion of banana – heaven!
Options: Any fruit can be served with these pancakes – whatever is seasonal and in your bowl! Mapel syrup could be used in place of honey. To make it dairy free simple use a dairy free milk – this is equally delicious.
How kids can help:
- Measuring your ingredients
- Selecting a ripe banana, peeling it, slicing it
- Tipping your ingredients into a bowl ready to go into the blender
- Arranging on a plate, drizzling the honey over – then enjoying!