These Buckwheat Tahini Banana Bread Pancakes are a great breakfast option. They’re gluten-free, refined sugar-free, and fiber-filled, and family-friendly. These flapjacks are also packed with nutrition from the buckwheat, tahini, bananas, silan, and walnuts. Keep this breakfast staple in the freezer and defrost when ready to eat.
This recipe was created for Soom my Jamie Vespa of Dishing Out Health.
- 3/4 cup roughly chopped walnuts
- 2 tbsp Soom Silan Date Syrup
- 1 tbsp butter
- 2 medium ripe bananas that have been mashed
- 1/4 cup plain whole-milk Greek yogurt
- 1 tbsp Soom Tahini
- 1 egg
- 3 tbsp unsweetened vanilla almond milk
- 1 cup buckwheat flour
- 3/4 tsp cinnamon
- 1 1/2 tsp baking powder
- Pinch of salt
- Coconut oil or butter
- Make the topping. Toast the chopped walnuts in a small skillet over medium-low heat, tossing often, until oils start to exude and nuts look shiny, about 5 minutes. Increase heat to medium and stir in silan date syrup and butter. Cook 2 to 3 minutes, stirring often, until mixture thoroughly coats nuts. Transfer nuts to a piece of parchment paper and allow to cool while you prepare the pancakes.
- Make the pancakes. Combine mashed bananas, Greek yogurt, tahini, egg, and almond milk. Mix well.
- In a separate bowl, combine buckwheat flour, cinnamon, baking powder, and a pinch of salt. Stir with a whisk. Pour flour mixture into the banana mixture and stir until combined.
- Heat coconut oil or butter in a griddle or large skillet over medium heat. Working in batches, scoop 1/4-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other side of pancakes are golden brown, about 2 minutes.
- Serve pancakes with candied walnuts and additional silan date syrup.