Tahini Chocolate Pancake

The Story Behind Tahini Chocolate Pancakes
This creation was inspired by an unexpected yet delightful flavor pairing. One morning, while enjoying my pancakes with coconut chutney, I remembered an unusual habit of a colleague who calls himself the MONK DUDE. He once dipped a banana into tahini and savored it as a dessert. I was baffled. Who does that? I asked. With his signature enthusiasm, he simply replied, “It’s amazing! You must try it.”

Skeptical but curious, I did. To my surprise, the nutty, slightly bitter undertones of sesame seeds blended beautifully with the creamy sweetness of banana—a superb combination. Inspired by that moment, I experimented further, drizzling tahini and rice syrup over my pancake. The result? Pure heaven. That’s when the idea of tahini chocolate pancakes took shape, leading me to layer and stack this unique, indulgent creation.

The Benefits of Tahini Beyond its deliciously nutty flavor, tahini provides warmth and aids digestion, especially during colder months. A spoonful in the stomach can feel like a hot water bottle, offering deep warmth from the inside out. However, for those with a Pitta constitution or in warmer climates, excess tahini can be too heating, potentially leading to hyperacidity, irritation, and impatience. Balance is key—enjoy in moderation and embrace the rich, earthy flavors it brings.

A Must-Try Combination
These tahini chocolate pancakes are more than just a dessert—they are a harmonious blend of flavors, tradition, and nourishment. The combination of earthy tahini, sweet rice syrup, and the rich aroma of urad dal pancakes creates a truly satisfying experience. So, go ahead—stack them up, drizzle generously, and enjoy every bite.

Print Recipe

Tahini & Chocolate Pancake

Desserts – Dadaji Fusion Recipes

By Monisha Shivananda – Serves: 4-5

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Enjoy a unique sweet fusion of tahini and chocolate pancakes with this easy-to-make dessert.

Ingredients

• 1 cup urad dal soaked in water for 4-5 hours
• 2 cups plain rice soaked in water for 4-5 hours
• 2 tablespoon coconut oil
• 2 tablespoon day-old cooked plain rice
• 1 teaspoon salt
• Tahini, to taste
• Rice syrup, honey, or maple syrup, to taste
• Chocolate syrup (optional)
• Cut fruits (optional)

Instructions

1

Drain the water from the urad dal and blend until a smooth batter forms.

2

Blend the soaked rice separately until smooth.

3

Combine the cooked rice, salt, and urad dal batter with the blended rice batter in the blender and blend well.

4

Set the mixture aside to ferment for 3-4 hours at room temperature.

5

Heat a pan or griddle and lightly grease it with coconut oil. Pour 1/4 cup of the batter and cook on low heat for a few minutes.

6

Once the edges turn brown, flip the pancake over.

7

The recipe should yield approximately 12 to 15 palm-sized pancakes.

8

Place a pancake on a serving plate and spread a spoonful of tahini and one teaspoon of rice syrup (or maple syrup/honey) over it.

9

Repeat with subsequent layers to build a stack of pancakes.

10

Garnish the final layer with chocolate nibs or cut fruits.

Nutrition

• 400.0 Calories
• 55.0g Carbohydrates
• 0.0mg Cholesterol
• 15.0g Fat
• 5.0g Fiber
• 10.0g Protein
• 350.0mg Sodium
• 0.0g Trans fat

Notes

This pancake can be enjoyed in a sweet version or as a savory dish served with coconut chutney, basil, or coriander pesto. It can even be accompanied by cheese for those who enjoy a richer flavor.