Banana Tahini Pancakes with Pistachio Crumble
Fluffy, wholesome pancakes flavored with sweet banana and nutty tahini, topped with a crunchy pistachio crumble. A delightful and unique vegan breakfast or brunch for two.
Make the pistachio crumble
Preheat your oven to 350°F (175°C). In a small bowl, combine 1/4 cup all-purpose flour and 2 tablespoons granulated sugar. Add 2 tablespoons cold vegan butter or coconut oil (cut into small pieces). Use your fingertips to rub the butter into the flour mixture until it forms coarse crumbs. Stir in 1/4 cup roughly chopped shelled pistachios. Spread the crumble mixture onto a small baking sheet. Bake for 8-10 minutes, or until golden brown and fragrant (smells pleasant and aromatic). Let it cool completely. Crumble refers to a topping with a crumbly texture. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Baking until golden ensures a crisp crumble.
- •Cooling completely helps the crumble stay crunchy.
Prepare the pancake batter
In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. In a separate medium bowl, mash 1 ripe medium banana (about 1/2 cup). Add 1 cup unsweetened plant-based milk, 2 tablespoons tahini (sesame paste), 1 tablespoon maple syrup, and 1 teaspoon vanilla extract to the mashed banana. Whisk until well combined. Tahini is sesame paste.
💡 Pro Tips:
- •Mashed ripe bananas provide natural sweetness and moisture.
- •Whisking wet ingredients separately ensures a smooth batter.
Cook the pancakes
Pour the wet banana mixture into the dry flour mixture. Stir gently with a spoon or whisk until just combined. A few lumps are fine; do not overmix, as this can make the pancakes tough. Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with 1 tablespoon vegetable oil. Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-4 minutes per side, until bubbles appear on the surface and the edges look set, and the pancakes are golden brown. Repeat with remaining batter, making about 4-6 pancakes.
💡 Pro Tips:
- •Do not overmix the batter; overmixing leads to tough pancakes.
- •Cook in batches to avoid overcrowding the pan.
Serve
Stack the cooked banana tahini pancakes on serving plates. Drizzle generously with extra maple syrup. Sprinkle with the cooled pistachio crumble. Serve immediately.
💡 Pro Tips:
- •Pancakes are best served hot and fresh.
- •The pistachio crumble adds a delightful texture contrast.
- Small bowl (for crumble)
- Small baking sheet
- Large bowl (for dry ingredients)
- Medium bowl (for wet ingredients)
- Whisk
- Large non-stick skillet or griddle
- Spatula
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Ensure your pistachios are unsalted if you want to control the saltiness of the crumble.
- 💡For extra flavor, you can add a pinch of cinnamon or cardamom to the pancake batter.
- 💡Leftover pancakes can be stored in an airtight container and reheated in a toaster or microwave.
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