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These Cinnamon Tahini Pancakes are made with simple ingredients and topped with a combination of maple syrup, tahini and cinnamon. They’re out of this world good!Â
PANCAKE WEEKENDS, I can’t get enough.Â
These cinnamon tahini pancakes were 100 percent inspired by my espresso tahini cupcakes (link), which apparently I was craving. The only thing missing from the top of these pancakes is some shaved chocolate, which I was completely out of. Who am I?! I mean they’re completely delicious without it, but chocolate and tahini is a combo I love, love, love. …almost as much as cinnamon tahini.Â
You feel me?Â
I gotta say, though I’m really into breakfast in bed, the idea of it is usually better than the outcome, mostly because of Layla. She jumps on the bed and then just stares at us while we eat OR, she stays off the bed and stares and/or whines. DOG LIFE. In a perfect world, she would stay in her dog bed while Miguel and I ate breakfast, drank our coffee and sat on our phones.
Speaking of Layla, it’s true that she did some light modeling (<—what? I’m obsessed with her) in this post, but I have to say this current recipe was a true testament to her commitment to the job. She was mere INCHES from the pancakes and didn’t budge until I was done snapping photos. Thank goodness they were tahini and not peanut butter or she probably wouldn’t have done so well.Â
Truthfully, these tahini pancakes couldn’t be easier. The batter is the perfect texture, resulting in perfectly shaped pancakes, and this is coming from ME, who can’t flip a pancake to save my life.Â
Arguably the best part of this recipe is the syrup, which is a combination of maple syrup, tahini and cinnamon and it’s out of this world! Weekend breakfasts are the best breakfasts, so let’s get to it!Â
Cinnamon Tahini Pancakes
Ingredients
- 2 eggs
- 2 tbsp plain yogurt
- 2 tbsp tahini
- 1/4 cup almond milk or milk of choice
- 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
for the syrup:
- 1/4 cup maple syrup
- 2 tbsp tahini
- 1/4 tsp cinnamon
Instructions
- Whisk eggs together in a bowl; add yogurt, tahini and milk.
- Last, add flour, baking soda and cinnamon to the bowl and whisk everything together until the batter is smooth.
- Grease a nonstick skillet with a small amount of coconut oil and then use a 1/4 cup measuring cup to scoop batter onto the skillet. Once it starts bubbling, carefully flip it over and cook the other side.
- Repeat this process until batter is gone.
- For the syrup: stir ingredients together in a bowl, pour over top of pancakes and enjoy!
Notes
Nutrition
