Caramelized Banana Pancakes + Maple Tahini Syrup
Caramelized Banana Pancakes with Maple Tahini Syrup. Just let those words soak in for a second. And when I say soak in, I mean that you're going to want to soak these pancakes in that maple tahini drizzle for a complete melt-in-your-mouth experience. At least that's what I witnessed this past weekend when this recipe was gladly the reason that I got out of bed and then back in.
Pancakes don't actually find themselves on my breakfast plate very often, but when they do, it's all about go big or go home. Since I'm not the Bisquick kind of gal, the vegan-friendly pancake recipes that I usually drool over and aspire to make require way too many ingredients - and for that reason, the recipe ends up feeling overwhelming before I'm even able to break out the coconut flour.
When I stumbled across a recipe for three-ingredient pancakes (oat flour - from grinding oats in a blender - banana and almond milk), I was a little timid. Would they be fluffy enough? Flavorful enough? I didn't want to "go to work" and end up with a plate of flat, tasteless silver dollars. But then I remembered a recipe for caramelized bananas that I had recently spotted and another recipe for maple tahini syrup and the idea hit me all at once. I had each and every one of those ingredients readily available, therefore getting out of bed to whip this recipe up felt like a no brainer. It felt like the kind of Sunday morning worthy of rekindling some pancake love.
Coconut oil is the magic maker for both the pancakes as well as the caramelized bananas. Not only does it withstand high heat during cooking, but it gives any recipe that rich, buttery flavor that makes it so melt-in-your-mouth. And to my surprise, the pancakes seemed easier to blend together than my morning smoothies. And were anything but flat, dull and tasteless. In fact, the caramelized bananas further enhanced the flavor of the bananas that were in the pancake batter...which was further enhanced by the umami-rich flavor from the maple tahini syrup.
Why maple and tahini together? Well after you give it a try - especially in this recipe, then it becomes more of a why not. Tahini is such a versatile ingredient that's not just meant for hummus and falafel anymore. I'm a huge advocate of blending it into your smoothies instead of nut butters because of its naturally high calcium content (and that it pairs so well with raspberries). You're probably thinking the same thing that I originally thought (say what?), but trust me, it's at least worthy of a try.
Anyhow, if you could do a play-by-play of my first bite into these pancakes, then you'd understand my deep emotions associated with these golden pancakes. Each bite is a work of art - you must dunk it into even more of the tahini maple syrup and then get a piece of caramelized banana and repeat. Over and over and over.
And the very best thing about it all? The entire recipe contains less than ten ingredients that you likely already have in your pantry. Except maybe some tahini, but if you want to stick to regular old maple syrup, then I may give you a pass on this one. There are no fillers and it's nutrient dense containing essential protein, fiber, healthy fat, calcium and extra potassium.
All the more reason to not feel guilty for enjoying these while cozied up in bed. I say go for it this weekend - you will thank yourself immediately.
Three Ingredient Pancakes, makes approximately six silver dollar-sized pancakes
1.5 cups oats
1 cup almond milk
1 very ripe banana
1 tbsp coconut oil (to coat the pan with)
- On stovetop, place large skillet on medium high heat.
- Coat skillet pan with 1 tbsp coconut oil.
- Meanwhile, toss oats into a blender and blend on high until it reaches a flour-like consistency. Add in almond milk and banana and blend until well combined.
- Spoon pancake batter into skillet (skillet should fit approximately three pancakes at a time).
- Begin making the caramelized bananas (see below).
- Allow the pancakes to reach a slightly golden brown color and then flip on to the other side.
- Transfer pancakes to a plate and cover to keep warm while.
- Place second batch of pancake batter into skillet and repeat, placing them on a plate when done to keep warm until the caramelized bananas finish.
2 very ripe bananas, sliced
1 tbsp coconut oil
- While the first batch of pancakes are cooking, place a small skillet on the stovetop and turn heat to medium.
- Coat skillet pan with 1 tbsp coconut oil.
- Toss in sliced bananas and let them caramelize until they begin to reach a golden brown color and then flip to do the same on the other side.
- Remove from skillet and place on top of pancakes.
Maple Tahini Syrup
1 tbsp tahini
1 tbsp pure maple syrup
- Combine tahini and maple syrup in a small bowl and stir together well. Add more or less of either ingredient to desired taste and to attain desired consistency.
- Drizzle generously on top of pancakes and caramelized bananas and enjoy!