Sweet Black Tahini Pancakes with activated charcoal and topped with creamy coconut yoghurt and fruit. I had it for dinner, but if you like to stick to pancakes for breakfast, this beauty makes for a great brunch too! Try it, I dare you. Xx
Serves 1
Ready in 15 minutes
Good For Afternoon Tea, Brunch, Lunch
100g of buckwheat flour (I use doves farm)
1 tsp of baking powder
1 clarence court egg
1 tsp of vanilla extract
2 tbsp of black tahini
1/2 tsp of activated charcoal (optional – helps achieve a deeper black colour)
2 tbsp of coconut sugar or brown
3 tbsp of milk
3 tbsp of coconut cream or oat cream
100g of coconut collab coconut yogurt
Fruit to top- sliced banana, Papaya, berries, bee pollen
Whisk the egg, milk, cream, tahini and vanilla together. Stir in the flour, charcoal, sugar and baking powder. Add a pinch of salt and place to the side.
Heat a pan with a little butter or coconut oil. Spoon out 2 tbsp of the mixture and fry for a few minutes each side. Repeat with the rest of the mixture.
Top with yogurt and fruit and serve with maple syrup.
If you don’t eat eggs swap for a tbsp of chia seeds!
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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