Savory Tahini Pancake w/ Blueberry Sauce

When you want pancakes for dinner - but not something too sweet.

Pancakes are one of my go-to’s for weekend brunch, meal prepping for the week, or even savory pancakes for dinner.

Fluffy, savory, sweet, crunchy, tangy, + satisfying!

 
 Savory Tahini Pancake w/ Blueberry Sauce

Savory Tahini Pancake w/ Blueberry Sauce

 

Make this recipe? Tag @composednutrition + hashtag #composednutrition


Recipe

15 minutes | 1 large pancake

Ingredients

  • 3/4 cup Trader Joe’s gluten-free flour

  • 1/4 cup almonds and 1/4 c coconut blended to form a flour

  • 1 scoop Vital Proteins collagen (leave out for vegan)

  • 1 Tbsp tahini

  • 1 Tbsp coconut butter

  • 1 tsp cinnamon

  • 1-2 Tbsp ground flax

  • 2 eggs (sub 2 Tbsp flax + water for flax eggs for vegan)

  • 1 tsp baking powder

  • filtered water

Toppings

  • 1 Tbsp almond butter 

  • 1/3 cup frozen blueberries

  • 1 Tbsp pumpkin seeds 

  • Food by Fare granola (local to Chicago)

Directions

  1. Mix all ingredients together. Heat a skillet over medium-high heat. Add coconut oil. Pour batter into skillet and cook evenly on both sides (flip when batter starts to bubble).

  2. For blueberry sauce: In a small saucepan heat frozen blueberries until it forms a sauce.

  3. Top pancake with toppings.

  4. Enjoy!

Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes! 


Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?