Spiced tahini pancakes
These spiced banana pancakes are light, fluffy, and naturally sweetened - perfect for a warming breakfast or brunch. Served with tahini yoghurt, fresh fruit, and a drizzle of honey.
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
For the pancakes
275 milliliters
Milk
2 piece
Tea
0.5 teaspoon
Cinnamon
0.25 teaspoon
Cardamom
250 grams
Whole-wheat flour
2 teaspoon
Baking powder
1 teaspoon
Baking soda
1 teaspoon
Cream of tartar
2 tablespoon
Tahini
125 grams
Banana
1
Eggs
For the tahini yogurt
100 grams
Yogurt
1 tablespoon
Tahini
0.5 tablespoon
Sugar
For the topping
2
Banana
300 grams
Berries
4 tablespoon
Honey
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 140C.
Step 2
For this recipe it is best to use chai tea bags. To infuse the milk, gently simmer it in a small saucepan with the contents of chai tea bags, cinnamon, and cardamom, then remove from the heat and allow to cool slightly.
Step 3
In a large bowl, combine the dry ingredients.
Step 4
In another bowl, whisk together tahini, mashed banana, and an egg. Strain the spiced milk into this mixture and whisk until smooth. Gradually pour the wet ingredients into the dry, mixing until no lumps remain.
Step 5
Heat two large frying pans over medium heat and lightly spray with oil. Spoon the batter into the pans, making three pancakes per pan. Cook for 1 minute on each side, gently flattening as they cook. Transfer the first batch to a tray and keep warm in the oven while repeating with the remaining batter.
Step 6
Meanwhile, stir together the tahini yoghurt topping. Serve the warm pancakes stacked high with fresh banana slices, berries, a drizzle of honey, and a spoonful of the creamy yoghurt on the side.