With Mother’s Day around the corner, you should start to think about how to treat your mamas. As a new mom, I know I would appreciate a nice stack of pancakes, specially, topped with big chunks and crumbles of halva. Yum. There are so many benefits to tahini, which is what halva is made with. It’s full of protein, helps with skin elasticity, works as an anti-inflammatory, and is packed with nutrients like copper, manganese, iron, calcium, vitamin B, and fiber to name a few. Just a little bit goes a long way to satisfy that craving. It’s a perfect sweet snack for the kiddos that won’t make you feel guilty. I ate so much halva and tahini when pregnant. I’d top my yogurt with honey and halva or slather tahini on my toast. It was really my go-to because I knew I was doing something good for my body, not to mention the fact that I find it super delicious.
This recipe is my perfect pancake. Fluffy, cake-y, and soft with a crisp edge from cooking them in butter. Some will tell you not to use butter since it will start to burn. But if you keep your heat at medium-low and wipe the pan clean between batches, you’re golden (pun intended). Substituting some of the conventional ingredients for less processed ones makes for a bit of a healthier dish. I use coconut sugar here instead of white or brown refined sugar. The whole wheat flour adds a deeper flavor that works beautifully with the bananas and tahini that creates a hidden nuttiness. The riper the banana is the sweeter the actual pancake will be. I believe in a less-sweet pancake so that you can top it with sweets and you won’t be hit with a sugar bomb. Date syrup (or molasses) and halva/tahini is a classic combination. It is also a healthier alternative to maple syrup or even honey. Seed & Mill has a Cinnamon Halva that works blissfully on top of these. Plays perfectly with the banana. You can also use their Vanilla or Cardamom Halva! Really, anyone of the flavors would be amazing since their halva is so darn good. By far, a superior product than any I have had here in the states. You’re really missing out if you haven’t tried it. They ship all over the states and Canada so check them out here or go see them at Chelsea Market in New York!
So treat those Mother’s out there! They deserve it! And use that last banana of the bunch that is sitting on your counter top since you went grocery shopping on Monday and has become a yellow-brown Dalmatian.
HALVA TOPPED BANANA PANCAKES
WITH SILAN & TAHINI
MAKES 10 PANCAKES
¾ cup flour
¾ cup whole wheat flour
2 tbsp coconut sugar (in a pinch, substitute with brown sugar)
1 tbsp baking powder
½ tsp kosher salt
1 very ripe banana
1 cup whole milk
3 tbsp Seed & Mill Organic Tahini
unsalted butter for pan or griddle
In a large mixing bowl, whisk together the flour, whole wheat flour, coconut sugar, baking powder, and salt. In a separate bowl, mash the banana well and whisk in milk, egg, and tahini until combined. Stir banana mixture into flour mixture until just incorporated. It’s ok if there are some lumps.
Heat a large skillet or griddle over medium-low. Add a knob of butter and swirl the pan to coat the bottom. Working in batches, scoop ¼ – 1/3 cup-fulls of batter onto the pan or griddle. Cook pancakes until the bottoms are golden and bubbles form on top that do not pop, about 2-3 minutes. Flip pancakes and continue cooking until golden brown, about 2 minutes longer. Wipe the pan clean of any browned butter and repeat.
TIP: You can keep the pancakes warm in a 200˚F pre-heated oven.
Plate your pancakes and drizzle with silan and tahini. Top with lots and lots of Seed & Mill Cinnamon Halva, slices of banana, and sprinkle with a bit more cinnamon. Enjoy!