Banana Tahini & Honey Pancakes

Pancakes are a weekly occurrence in my house and one of my favourite toppings is banana, tahini and honey.

I find strawberries usually too tart and the cream too melty. Plus bananas taste good all year round and are not so season sensitive as berries.

Only use ripe bananas; I like the smallish ones that develop brown spots quickly.

When I was pregnant with my first child I developed an aversion to the smell and taste of bananas and they're still not my favourite fruit, but funnily enough I do still love them in cakes, pancakes and milkshakes.

Good honey can be difficult to source unless you know someone with a hive but for pancakes, normal supermarket honey will do as it acts like a syrup.

You can of course use other pancake popular syrups such as maple or pecan but try and avoid ones laden with glucose-fructose in them because its toxic and there is no excuse for it.

Make sure you shake your tahini jar well and don't add too much just a tiny drizzle as it can overpower the pancakes and make them too stodgy.

I use around the same amount of tahini to honey, around a tablespoon of each on a stack will do.

My pancake recipe uses slightly less sugar than most recipes out there, as you will be adding honey or maple syrup on top.

You won't need to butter the non stick pan beforehand if you heat it well enough, and the pancake consistency should be loose enough to drip off the spoon but not too thin it spreads out into a crepe so adjust as necessary.

The final thing to know about pancakes is it's ok to have a few small lumps here and there don't beat the heck out of it our you will have thick dense pancakes and never pat them down with the back of a spoon or you will crush their airy soul.

Stir the ingredients together at the end just enough to combine everything together and treat them with tender loving care so they love you back and give you tiny warm hugs.

📖 Recipe

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Banana Tahini & Honey Pancakes

Course Brunch, Dessert

Cuisine Lebanese, Mediterranean, Middle Eastern

Keyword Comfort food

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Ingredients

• 2 tablespoons melted salted butter
• 1 cup all purpose flour
• 1.5 tablespoon sugar
• ½ teaspoon baking powder
• tiny pinch of salt
• 1 large egg
• 1 cup of milk
• Honey
• Tahini shaken
• Banana sliced

Instructions

1. Melt the butter in a small pot and leave to cool, do not burn
2. Put the non-stick pan on low heat as you make the mixture
3. Sieve the flour and baking powder into a bowl, add the sugar and a small sprinkle of salt. Stir together
4. In a mug, crack the egg and add the milk. Whisk together lightly with a fork
5. Add the milk eggy mixture to the flour and combine gently in a folding motion
6. Add the butter and again gently bring everything together
7. Increase the heat of the pan to medium and test one pancake by spooning the mixture on the hot pan
8. When it bubbles flip it over. You are looking for golden tan colour and this shouldn't take more than 2-3 minutes, transfer to a wire rack as you make the others
9. Stack the pancakes on a nice plate, top with bananas and a light drizzle of tahini and honey
10. Embrace the little warm hugs

Check out our Youtube page for full video tutorials, our Facebook group to discuss Lebanese cooking, as well as our tiktok page for quick tips.

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