Recipe: Meera Sodha's vegan recipe for banana pancakes with maple and tahini yoghurt

From theguardian.com

                        Meera Sodha

What better way for the weekend to waft in than with the scent of these pancakes, to be devoured with a dollop of tahini yoghurt and handful of blueberries?

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Making pancakes sends a smell signal shooting through the house to say that fun is afoot and the weekend has begun. They are an invitation for the family to linger in pyjamas and moonwalk through the kitchen while listening to Stevie Wonder (or the Frozen soundtrack on repeat, as in our house). Bananas are the best friend of anyone who cooks for and with kids, mashable with little hands, creamy and binding too. Combined in this recipe with some store-cupboard staples – oat milk, maple syrup and tahini, they’ll have little and large hands alike reaching out for more. Happy weekend.

Banana pancakes with maple and tahini yoghurt

Prep 5 min
Cook 30 min
Makes 16, to serve 4

For the yoghurt

190g coconut yoghurt
2 tbsp light tahini
1 tbsp maple syrup, plus extra for drizzling

For the pancakes
2 ripe bananas (about 160g peeled weight)
250g self-raising flour
2 tbsp golden caster sugar
1 tsp baking powder
1 pinch fine sea salt
350ml whole oat milk
Coconut oil, to fry
Blueberries, to serve

Make the tahini yoghurt first by combining all the ingredients in a bowl. Have a taste, add a little more maple syrup, if you wish, and put to one side.

To make the pancakes, put the bananas in a bowl and mash until fairly smooth. Add the flour, sugar, baking powder, sea salt and milk, and whisk together.

Turn the oven on low, to keep your pancakes warm.

Warm a nonstick pan over a medium heat and add a knob of coconut oil. Once melted and sizzling, carefully wipe away any excess oil with paper towel and add a couple of tablespoons of the batter per pancake – depending on the size of your pan, you may be able to cook up to four at a time. As soon as you can see bubbles, after two to three minutes, gently turn over with a spatula and cook on the other side until golden.

Transfer to a plate and keep warm in the oven, and repeat with the rest of the batter, adding a little coconut oil (and wiping away the excess) for each batch.

Serve the pancakes with a dollop of tahini yoghurt, a handful of blueberries and an extra drizzle of maple syrup.

https://www.theguardian.com/food/2020/oct/24/meera-sodha-vegan-recipe-for-banana-pancakes-with-maple-and-tahini-yoghurt