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.
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.
These pancakes are quite filling so while they taste indulgent, as they are packed with fibre, protein & minerals will actually fuel your day!
Delicious vegan pancakes with the added nutty flavour of Tahini and a lush, white chocolate sauce
- 125 g buckwheat flour
- pinch salt.
- 2 tsp cream of tartar (you can also use 1 tsp of lemon juice or white vinegar
- 1 tsp bicarb soda
- 2 tbsp maple syrup.
- 1 cup of any plant milk.
- 2 Tbsp Tahini
- 1 Tbsp nuetral oil
- 100 g vegan white chocolate in the UK you can buy it at Sainbury's supermarket quite easily
- 3 Tbs Tahini
- 1/2 cup plant milk
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.
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.
Stack the pancakes with berries & pour over the white chocolate tahini sauce.