Tahini banana Paleo pancakes

paleo, Gluten Free, Gluten Free, Vegetarian, Soy Free, Dairy Free, Soy Free

2 Servings, 390 Calories/Serving

25 Minutes

These delicious pancakes made with mashed bananas bound with eggs are more like a fruit fritter than a traditional flapjack. They feel more like a treat than the healthy breakfast that they are. You could even serve them as a Paleo-friendly dessert.

Ingredients

  • 1 tablespoon sesame seeds
  • 1 large ripe banana
  • 2 tablespoons tahini
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1 tablespoon honey (optional)
  • ¼ cup mixed fresh berries (optional)
  • 1 large ripe banana
  • 2 tablespoons tahini
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1 tablespoon honey (optional)
  • ¼ cup mixed fresh berries (optional)

Instructions

1

Toast the sesame seeds

In a frying pan over medium-low heat, toast the sesame seeds, stirring occasionally, until fragrant and golden brown, 3 to 5 minutes. Transfer to a plate to cool.

2

Make the pancake batter

In a mixing bowl, mash the banana with a fork. Add the tahini, eggs, vanilla, and cinnamon, and mix until well combined.

3

Cook the pancakes

In the same frying pan over medium heat, warm the 2 tablespoons of olive oil until hot but not smoking. For each pancake, pour ¼ cups of the batter into the pan and cook until bubbles start to form on top of the batter, 2 to 3 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter, working in batches and adding more oil as necessary.

4

Serve

Transfer the pancakes to individual plates. Garnish with the sesame seeds and serve with honey or mixed fresh berries.

Nutrition per serving: Calories: 390, Protein: 11 grams, %DV Protein (50 grams): 22%, Total Fat: 29 grams, Saturated Fat: 4.5 grams, Cholesterol: 223 mg, Sugar: 9 grams, Added Sugar: 0 grams, Sodium: 100 mg, Carbs: 23 grams, Fiber: 4 grams, % DV 25 grams (Fiber): 16%

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