Go Back
+ servings
Print Recipe
No ratings yet

Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce

Delicious vegan pancakes with the added nutty flavour of Tahini and a lush, white chocolate sauce
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, brunch
Cuisine: Vegan
Servings: 5 pancakes
Author: Louise-Claire Cayzer

Ingredients

For the pancakes

  • 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

For the White Chocolate Sauce

  • 100 g vegan white chocolate in the UK you can buy it at Sainbury's supermarket quite easily
  • 3 Tbs Tahini
  • ½ cup 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.