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.
What is this dish?
Banana Tahini Pancakes with Pistachio Crumble are fluffy, naturally sweetened vegan pancakes made with ripe mashed banana and creamy tahini, topped with a crunchy, toasted pistachio crumble for an irresistible texture contrast.
Why you'll love it
These pancakes are wholesome, subtly sweet, and nutty in the best way. The banana keeps them moist and naturally sweet without refined sugar, while the tahini adds a sophisticated depth. The pistachio crumble on top is absolutely addictive.
When to serve
A special weekend breakfast or brunch treat, perfect for a slow morning when you want something a little more special than regular pancakes. They also make a delightful dessert.
Quick tips
Use very ripe, spotted bananas for maximum sweetness and flavor. Do not overmix the batter — lumps are fine and lead to fluffier pancakes. Let the batter rest 5 minutes before cooking.
Ripe Banana
Provides natural sweetness, moisture, and a binding function in the batter — the riper the banana, the sweeter and more flavorful the pancakes.
Tahini
Adds a distinctive nutty, sesame richness to the batter that pairs beautifully with the sweet banana and pistachio topping.
Pistachios
Toasted and crumbled, they add a gorgeous green color, satisfying crunch, and a slightly sweet, buttery nut flavor.
Plant-Based Milk
Keeps the pancakes vegan and dairy-free while providing the liquid needed to thin the batter to the right consistency.
Substitution Options
No tahini? Use almond butter or peanut butter for a similar nutty richness. No pistachios? Use walnuts, pecans, or almonds for the crumble. For non-vegan, use regular milk and add an egg for extra fluffiness.
Step-by-Step Instructions
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.
Chef's Tips
Techniques that separate good from great
Do not overmix
Mix until just combined — lumps in the batter are normal and desirable. Overmixing develops gluten and results in dense, flat pancakes.
Rest the batter
Let the batter sit for 5 minutes after mixing so the baking powder activates and the batter thickens slightly before cooking.
Cook on medium-low heat
Banana pancakes have more natural sugar and brown faster than regular pancakes. Medium-low heat prevents burning before the center cooks through.
Nutrition Facts
Equipment Needed
- 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
Quick Tips
- 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.
Recipe Variations
Different ways to make this dish your own
Chocolate Chip Version
Fold dark chocolate chips into the batter just before cooking for a banana-chocolate combination.
With Honey Drizzle
Drizzle with warm honey or maple syrup in addition to the pistachio crumble for extra sweetness.
Cardamom Spiced
Add a pinch of ground cardamom and cinnamon to the batter for a warm, Middle Eastern-inspired flavor.
What to Serve With
Perfect pairings to complete the meal
Maple Syrup
A drizzle of pure maple syrup over the pistachio crumble adds the classic pancake sweetness.
Fresh Banana Slices
Layer fresh banana slices between or on top of the stacked pancakes for a beautiful presentation.
Coconut Yogurt
A dollop of creamy coconut yogurt alongside adds a cool, tangy contrast to the warm, nutty pancakes.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store leftover pancakes in an airtight container for up to 3 days.
Freezer
Freeze individual pancakes between sheets of parchment for up to 2 months. Toast directly from frozen.
Make-Ahead
The batter can be made the night before and refrigerated. Give it a gentle stir and add a splash of plant milk to loosen before cooking.
Reheating
Reheat in a toaster or warm skillet over medium-low heat for 1-2 minutes per side. Avoid microwaving — it makes them rubbery.
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