• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Us
    • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce

    Published: Mar 3, 2019 · Modified: Jan 28, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    Last week I asked our Insta followers if they would prefer me to make a Savoury or a Sweet pancake recipe for Pancake day, fully expecting that my lovely followers would choose savoury. (Mostly because last time I asked something similar, the salad was chosen over some cake!) Oh, how wrong I was. So instead, you are getting these rather delicious Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce instead of the savoury spiced spinach pancakes I had in mind.

    There's probably some kind of lesson to this, along the lines of never anticipating the data or something. In any case, the outcome has been unexpectedly delicious.

    Tahini Buckwheat Pancakes with the sauce drizzling over this recipe

    I don't have the biggest sweet tooth, Vanessa is generally the instigator of all things sweet on the blog, so these pancakes whilst sweet, aren't sickly, and I think all the nicer for it. In fact, if you left out the maple syrup in the pancake batter, these would make a stunning savoury pancake mix. I assure you this is something I will be trying soon!

    I used buckwheat instead of regular flour, not because I wanted to make these gluten free (which they are, as buckwheat isn't actually a wheat, but a kind of seed) , but because I adore the nutty flavour of buckwheat in a pancake. The tahini used in both the pancake batter & in the sauce just adds to the lovely effect!

    The sauce meanwhile is actually kinda genius - if I do say so myself! I combined tahini with white chocolate & plant milk to make a lush, just sweet enough but not too sweet sauce. Add lots of berries and stack the pancakes high for a delicious breakfast or brunch treat.

    Tahini Buckwheat Pancakes with berries and a fork cutting into it.

    These pancakes are quite filling so while they taste indulgent, as they are packed with fibre, protein & minerals will actually fuel your day! If you're looking for other yummy sweet breakfasts, you HAVE to try Vanessa's Healthy Gourmet Chocolate Granola!

    Let us know if you make these scrummy Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce!

    Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce

    Delicious vegan pancakes with the added nutty flavour of Tahini and a lush, white chocolate sauce
    Prevent your screen from going dark
    No ratings yet
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: Vegan
    Keyword: tahini, vegan dessert, vegan pancake
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 5 pancakes
    Author: Louise-Claire Cayzer

    Equipment

    • Frying Pan
    • Mixing Bowl

    Ingredients

    For the pancakes

    • 125 g buckwheat flour
    • ½ teaspoon salt
    • 2 teaspoon cream of tartar (you can also use 1 teaspoon of lemon juice or white vinegar)
    • 1 teaspoon bicarbonate of soda
    • 2 tablespoon maple syrup
    • 235 ml of any plant milk
    • 2 tablespoon Tahini
    • 1 tablespoon nuetral oil (for frying)

    For the White Chocolate Sauce

    • 100 g vegan white chocolate (in the UK you can buy it at Sainbury's supermarket quite easily)
    • 3 tablespoon Tahini
    • 125 ml plant milk

    Instructions

    For the pancakes

    • In a large bowl combine the buckwheat flour, salt, cream of tartar & bicarb soda.
    • Add the maple syrup, plant milk & tahini and mix until you have a smooth batter.  It will start bubbling up quite quickly due to the bicarb & cream of tartar. 
    • Add a tiny bit of oil to a non-stick frying pan and put it onto a medium heat on the hob. 
    • Pour a small amount of the batter out onto the frying pan. (You choose how big you want your pancakes!) 
    • When the batter bubbles, flip the pancake & cook on the other side. 
    • Repeat with all the other pancakes. 

    To make the sauce.

    • Heat a small pan of water and put a larger heat proof bowl over it.
    • Add into the heat proof bowl the chopped up white chocolate, tahini & plant milk. 
    • Wait until the chocolate starts to melt, then stir until you have a smooth sauce. 

    To serve

    • Stack the pancakes with berries & pour over the white chocolate tahini sauce.

    Tahini and White Chocolate Pancakes

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email this to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Saucy Moroccan Meatless Balls with Fragrant Rice
    Creamy & Tangy Vegan Celeriac Remoulade »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. Blogtastic Food says

      March 04, 2019 at 12:38 pm

      Wow I have never seen a vegan pancake so light and fluffy before!! Loving this! (:

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Classic Vegan Mushroom & Lentil Pâté
    • Contact Us
    • About Us
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.