Tahini Bananas Foster Pancakes
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
10-12 pancakes
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
1 ½ cups (190g) all-purpose flour
2 Tbsp sugar (brown or coconut sugar for a more caramel-like flavor)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups buttermilk, room temperature
2 Tbsp unsalted butter, melted and cooled
1 large egg, room temperature
1 tsp vanilla extract
optional mix ins: ½ cup chocolate chips or walnuts
2 firm bananas, sliced into coins
¼ cup (57g) unsalted butter
¼ cup (60g) maple syrup
¼ cup (60g) packed brown sugar
1 Tbsp (16g) Soom Premium or Organic Tahini
1 tsp vanilla extract
Sprinkle of cinnamon
Pinch of salt
(Feel free to scale up the topping if you like extra syrup!)
Pancake batter:
Bananas Foster topping:
Directions
Preheat a greased skillet or griddle over medium heat.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, tahini, melted butter, egg, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. A few lumps are fine! Let the batter rest for a few minutes.
Scoop ¼ cup of batter per pancake onto the skillet. Sprinkle in optional mix ins if desired. Cook until bubbles form on the surface, then flip and cook for another 2–3 minutes or until golden brown.
For the topping:
In a separate skillet, melt the butter over medium heat. Stir in the brown sugar, maple syrup, vanilla, cinnamon, and salt. Cook until the mixture is bubbling and the sugar has dissolved, about 2–3 minutes.
Stir in the tahini, then add the banana slices. Cook for another 2–3 minutes, turning once, until the bananas are soft and lightly caramelized.
Spoon the warm banana-tahini syrup over your pancakes and serve immediately. Enjoy!
Leave a comment (all fields required)