Tahina pancake recipe
Preparation time
5 minutes
Total Calories
88 kcal
Cooking time
20 minutes
Servings
14 persons
Total
25 minutes
Cuisine
Greek
- One medium ripe banana
- Four tablespoon Syriana tahini paste
- Half cup/50g raw almonds
- Half cup/35g rolled oats (gluten-free)
- Two tbsp/30ml or honey
- One tbsp/15ml olive oil
- ¾ cup/90g all-purpose gluten-free flour
- One cup/240ml almond milk
- Two teaspoon baking powder
- Half teaspoon baking soda
- One teaspoon cinnamon, vanilla, or lemon zest
- In a food processor, put the almonds, rolled oats, and banana, and blend until you make a paste
- In a bowl, add all the ingredients and the blended paste, and mix until well combined
- Allow the batter to rest while heating up a non-stick pan or griddle over high/medium heat
- When the pan is heated, lower the heat to medium and wipe over some vegetable oil
- Pour ¼ cup of the batter for every pancake
- When bubbles begin to appear on the surface, flip them over with a spatula
- Repeat with the remaining batter
- Top it with premium Syriana tahini and fresh fruits, and enjoy