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
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!