Banana Pancakes with Tahini Chocolate Sauce

By Hayley Tia


For those who aren’t superstitious about bananas on a boat, this healthy protein-packed version of a landlubbers treat is one of our favorites. Is there anything better than light fluffy pancakes slathered in a warm chocolate sauce- virtually guilt-free?!?

Banana pancakes with Tahini chocolate sauce

Pancake ingredients

2 mashed bananas (medium size)

1 cup of coconut cream

1/2 cup plain flour

½ cup of oats

1 tablespoon of flaxseeds

1 tablespoon of Apple Cider Vinegar

2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon vanilla extract

Chocolate sauce ingredients

1 tablespoon raw cacao

1 tablespoon honey

1 tablespoon tahini

1 tablespoon coconut oil

1 teaspoon vanilla extract

Instructions

  1. In a bench top blender add the oats and flaxseed. Blitz until you have a fine powder.

  2. Add all the coconut milk, flour, oats, flaxseeds, cinnamon and vanilla extract to a bowl and mix to combine. Working out any lumps or bumps until you have a smooth batter.

  3. Fold in the mashed bananas and finally add you baking powder and Apple Cider Vinegar, this should fizz up when added together. Folding this into your batter will help to create that light and fluffy texture we are so often hunting for in the perfect pancake.

  4. Heat a frypan with a little coconut oil before pouring out small pikelet-sized pancakes. Once bubbles appear flip them over to cook on the other side.

  5. For the sauce add all the ingredients to a small saucepan and warm over low heat, stirring continuously. Only heat just long enough to melt your coconut oil and combine the ingredients, dependent on your climate this might only be a matter of a minute or two.

  6. When you are ready to plate up pile the pancakes high and drizzle your warm chocolate sauce over your stack. If your provisions allow, why not add some toasted coconut, dried fruit, and fresh berries?

Serves 2


This recipe doesn't use any refined sugar but instead takes its sweetness from the deliciously ripe bananas and instead of using animal products uses the power of plants to make the ultimate pancake stack. To substitute eggs we use oats and flaxseeds due to their natural binding ability- not to mention the plethora of health benefits, including a whoopingly high does of Omega 3 from the flaxseeds. Using coconut cream instead of cows milk adds a whole new level of tropical creaminess, making this recipe suitable for those looking to reduce their lactose intake too.


Want to learn more about the health benefits of the ingredients included in this recipe? Head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.


Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.


See her on Instagram

@sv_chasingeden

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