Serving size: 4 | Prep time: 15 minutes | Cooking time: 30 minutes
125 g (1 cup) wheat flour
15 g (0.125 cups) cocoa powder (unsweetened)
50 g (0.25 cups) brown sugar
1 tsp baking powder
1 tsp vanilla sugar
1 pinch of salt
250 ml (1 cup) plant-based milk
1 tbsp apple cider vinegar
100 g Sunita light Tahini
150 g Plant-based yogurt
30 g Agave syrup
2 tbsp white sesame seeds (optional)
2 tbsp black sesame seeds (optional)
fresh fruits (optional)
Mix the plant-based milk and the apple cider vinegar in a bowl and set aside for 5 minutes.
In a second bowl, mix all the dry ingredients: wheat flour, cocoa powder (unsweetened), brown sugar, baking powder, vanilla sugar, and a pinch of salt.
Add the plant-based milk to the dry ingredients and stir with a whisk to a smooth dough. Let rest for 10 minutes.
In a small bowl, mix all the ingredients for the tahini topping: tahini, plant-based yogurt, agave syrup, and salt. Season to taste.
Heat a lightly oiled frying pan over low heat. Pour two tablespoons of batter into the pan and wait until bubbles start to appear – turn over. Wait until the pancakes are lightly browned from both sides.
Serve the pancakes with Sunita light tahini dip, banana slices, fresh berries, and sesame seeds.