Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce
Delicious vegan pancakes with the added nutty flavour of Tahini and a lush, white chocolate sauce
Servings: 5 pancakes
Equipment
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.