Tahini and honey pancakes
Make your pancakes healthier with a mix of wholemeal flour, tahini, banana and spices.
Each serving provides 525 kcal, 20g protein, 80g carbohydrate, 12g fat,11g fibre.
Ingredients
For the pancakes
- 275ml/9½fl oz full-fat milk
- 2 chai tea bags
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 250g/9oz self-raising wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp cream of tartar
- 1 tsp granulated sweetener
- 2 tbsp tahini
- 125²µ/4½´Ç³ú banana, mashed
- 1 large free-range egg
- 1-calorie sunflower oil spray
For the tahini yoghurt
For the topping
- 2 bananas, sliced
- 300²µ/10½´Ç³ú mixed berries (such as blueberries, raspberries and quartered strawberries)
- 4 tbsp honey
Method
Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly.
Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine.
Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps.
Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch.
For the tahini yoghurt, mix the ingredients together in a small bowl.
Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt.
