Banana & Buckwheat Pancakes with a Maple Tahini Sauce

by Natalie Ruggeri August 21, 2016 2 min read 0 Comments

Banana & Buckwheat Pancakes with a Maple Tahini Sauce

Magnesium and protein packed plate licking pancake stack right here!! I really have no words better to describe it, these days for me yep taste has to be up there but just as important are what health benefits what I consume will provide for my body! Both magnesium and protein are a must for our busy little bodies I really notice when I'm not consuming enough of both, I find myself tired, weak, irritable and little to no Booommmm, and what this girl wants and needs is Boooommm! So give this epic guilt free pancake stack a go, seriously yummmmm and then some!!

Ingredients (Pancakes)                                              serves 2

2 medium bananas 

2 whole eggs

2 tbls almond milk

1/4 cup buckwheat flour

1/2 tsp vanilla bean paste

1/2 tsp cinnamon powder

1 tsp baking powder

Ingredients (maple tahini sauce)

1 tbls tahini

1 1/2 tbls maple syrup

1/2 tsp vanilla bean paste

pinch of cinnamon powder

Directions

Place all of the pancake ingredients into a blender, blend until everything is smooth and well combined, heat a non stick fry pan over a medium heat and lightly spray it with coconut cooking spray, pour the batter into the pan enough to make your desired pancake size, cook until bubbles start to form around the edges, flip then cook on the other side until golden, repeat with the remaining mixture until all the batter is finished, to make the sauce simply place all of the ingredients into a small bowl and mix until it's all well combined, Serve straight away with a good drizzle of the sauce and some banana slices and for a little extra spech touch, some sesame snaps (Totally optional and tastes great without) Enjoy xx



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