Looking for an unexpected pancake recipe? Try these Tahini Sweet Potato Pancakes! Gluten-free, dairy-free and made without refined sugars, these Tahini Sweet Potato Pancakes are a fluffy and bold tasting breakfast.
Are you guys ready for the most unexpected flavor combination ever?
Ok so that’s a tad bit dramatic as I’m sure this combination has been done before but it is unexpected from me. Especially considering my love for all things peanut butter. I mean, why use tahini when you can use peanut butter?
Trust me on this one guys – Use the tahini here.
Side note real quick: Why does the wordpress spell check not recognize tahini as a word? It keeps trying to correct it to Tahiti. No Mr. Spell Check – I do not mean Tahiti!
I’ll be honest though, tahini is not my go-to choice for a nut butter. I think my mind plays tricks on me sometimes – and since I know that tahini is used to make hummus I automatically think that tahini should only be used in savory dishes. Can you blame me for that though? Have you ever had a spoonful of tahini? Not the most appetizing stuff in my opinion.
Right, so why on earth did I think it would be a good idea to add it to pancakes? Because I was experimenting. And trying to be bold. You know, normal everyday stuff 😉
Actually the real reason is because these pancakes are made with sweet potato [not pumpkin!!] and I have seen a lot of people drizzle tahini on their sweet potatoes – which means it must be good, right? I myself have never tried the combination before but with so many others raving about the combo, it must be delicious! Or that’s what I was hoping.
[thank goodness it worked out!]
And because I don’t think there should ever be a plain or naked pancake, I went ahead and added both shaved chocolate and chopped pecans to these tahini sweet potato pancakes. Not only does it give a nice texture change but what’s a pancake without chocolate? [as famously said by Ninja] No but in all seriousness, for some reason I’m not a big fan of plain, boring pancakes anymore. Sure I can add all the toppings and make them more festive, but since I’ve started cooking and baking at home I’ve come to love and treasure flavor combinations and textures more than I could have ever thought. Who wants a plain buttermilk pancake anymore? 😉
Let’s talk about the fluff factor with these pancakes though because I was shocked to see how big and fluffy they got. It must’ve been the combination of baking powder and baking soda that did it because I used the same Bob’s GF flour that I always use – but these pancakes ended up being far fluffier than any other cakes I’ve ever made!
Say it with me now, “It’s so fluffy I’m gunna die!!”
For reals ya’ll. The fluff is real.
As a result of this fluff-factor these tahini sweet potato pancakes are hearty – I was stuffed after 3 of them and that was post-leg day workout! Talk about a pancake with some oomph to it. Must be all those healthy fats in there 😉
So while this combination might be unexpected this fall, it is definitely one for you to try out. Get the recipe below and try these pancakes for yourself today!
- 1 cup gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nuteg
- 1/2 cup almond milk
- 1/2 cup cooked sweet potato
- 2 tablespoons tahini
- 1 egg, whisked
- 1 tablespoon maple syrup
- 2 tablespoons chopped dark chocolate
- 2 tablespoons chopped pecans
- Heat a skillet over medium heat. Spray with cooking spray if needed.
- Mix together the dry ingredients in a large bowl. Set aside.
- In another bowl, whisk together the egg, tahini, maple syrup, mashed sweet potato and almond milk until smooth.
- Add the wet ingredients into the dry and stir until no lumps remain. Stir in chocolate and pecans or reserve for the top.
- Scoop batter into pan by 1/4 cup. Cook until bubbly, then flip. Repeat with remaining batter.
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