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Vegan Banana Pancakes with Black Sesame Tahini

A delicious weekday or weekend breakfast option that gets an upgrade with nutty and creamy black tahini
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, brunch
Cuisine American
Servings 4 servings
Calories 413.3 kcal

Equipment

  • 1 Spice Grinder

Ingredients
  

Black Sesame Paste

  • ½ cup Raw Black Sesame
  • 1 tablespoon Maple/Agave Syrup
  • 1 tablespoon Plant Based Milk

Pancake Batter

  • 1 ½ cup All Purpose Flour
  • 2 tablespoon Cane Sugar
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Cardamom Powder
  • 2 Medium Ripe Bananas
  • 1 cup Light Coconut Milk sub any plant based milk
  • 2 tablespoon Neutral Oil
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Apple Cider or White Vinegar

Instructions
 

Making Sesame Paste

  • Heat a small skillet at medium low and add the sesame seeds. Keep sauteing or gently tossing to ensure the seeds dont burn. Once the seeds are toasted after 3-4 minutes, tunr off the stove and keepa side to cool completely.
  • Add the seeds to a spice grinder and pulse it a few times until it completely turns in to a smooth paste. Use a small spatula or spoon to help clear any paste that might get stuck between the blades.
  • Take around 5 teaspoon of this paste and place in a small bowl. Add the agave/maple syrup and mix well until combined. Add the tablespoon of milk to form a runny paste. Store the remaining paste in an airtight container and refrigerate.

Making the pancake batter

  • Add all the dry ingedients to a large bowl and mix well to ensure they are well combined. In another smaller bowl, add the bananas and mash them well. Now add the other wet ingrdients and mix well.
  • Now add the wet ingredients to the large bowl with the dry ingredients. Mix until all ingrdients are just combined. Add slowly add the sesame paste and fold it in gently until you can see streaks of the black sesame paste running through the batter.
  • Heat a cast iron or non-stick pan. Add a dollop of vegan butter or a few drops of oil. Pour out around ⅓ cup of batter on to the pan ensuring it is fairly circular in shape.
  • Once bubbles stop appearing on the top side surface, flip the pancake and cook the other side. Repeat until all of them are done. Top with any of the mentioned topping suggestions and enjoy!

Notes

  1. The nutritional values provided are only approximate and are not absolute values. They will vary based on brands and ingredients. 
  2. Try using other vegan sweeteners like date syrup, plam or coconut if you want to skip maple/agave. 
Keyword breakfast prep, freezer pancakes, make ahead breakfast, tahini, vegan pancakes