Tahini Coconut Pancakes
recipe

These gluten-free pancakes are a delicious breakfast option with a crispy exterior and soft interior. Best served with date syrup.
Preparation Time: 15 minutes
Serving Size: 4-6 pancakes

Ingredients:

- 6 tablespoons rice flour
- 2½ tablespoons tahini
- 1.5 dl coconut milk
- 1 teaspoon baking powder
- 2 teaspoons brown sugar
- Butter and oil for frying
- Date syrup or other syrup for serving

Instructions:

1. Blend all the pancake ingredients in a small blender until smooth.
2. Heat a mixture of oil and butter in a frying pan.
3. Pour the batter into the pan and cook the pancakes until crispy on both sides.
4. Serve the pancakes warm with date syrup.
Nutritional Information (per pancake, estimated):
Calories: 150 kcal
Protein: 3 g
Carbohydrates: 18 g
Fat: 7 g
Fiber: 1 g
Sugars: 2 g

Reviews: 3.91 (2824 reviews) ★★★★★ share