While I like my pancakes trashy, I also love them to be healthyassed. So this week our pancakes are fraternising with flaxseed, brown rice and banana while smothered under a rich tahini sauce. Eating something nourishing that feels deliciously sinful can feel strangely conflicting, like being mugged by Cupid.
Makes 6-8
For the pancakes:
1 large or 2 small bananas, peeled
230ml your preferred type of milk
2 tablespoons milled flaxseed
180g plain flour or brown rice flour (or 100g flour with 80g oats works well)
1 teaspoon baking powder
1-2 teaspoons vanilla
Dot of butter, ghee or coconut oil, to fry
For the chocolate tahini sauce:
1 tablespoon cocoa or cacao powder
3 tablespoons maple or date syrup
100g seriously silky, runny tahini
Flaky sea salt, to taste
1- 3 tablespoons water, oat milk or coffee
Belt the listed pancake ingredients in a blender until silky smooth. Feel free to do this by hand with some muscle and Spotify tunes. Leave the mixture to bloom and absorb for 15 minutes.
Then heat a non-stick frying pan over a medium to high heat with your preferred fat (we love ghee, which has a naturally high smoking point). Drop in a little batter about the size of a scone, and cook on both sides. You’ll know when it’s time to flip the pancake as teeny little bubbles will form on the surface after 60 seconds. We’re going for thicker American pancakes rather than thin French crepes.
Taste this cooked pancake before starting another pancake, so that you know whether it needs more time in the pan, or less time.
To make the chocolate tahini sauce, beat all the ingredients except the water together with a fork until smooth. A little bit of water helps to thin it down, but too much water actually thickens it right back up! I find 1 tablespoon of water perfect, but this will depend on the viscosity of your tahini so start splashing in small amounts until the sauce resembles pouring cream. Drizzle over your cooked pancakes, and nosedive into the lot.
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