Lemon Cornmeal Pancakes with Vanilla Tahini Sauce

Don’t you guys love all these motivational quotes which go like “push yourself out of your comfort zone and yadda yadda”?

I like to challenge me.

Boy, DO I PUSH MY SELF.

lemon cormeal pancakes with vanilla tahini sauce


The other day, for example: I was wondering how many pancakes I could possibly eat in one sitting. Four, five, why stop at six? Get ’em all in and munch until you feel as if you were going to faint. Magic happens outside your comfort zone, they say.

lemon cormeal pancakes with vanilla tahini sauce

But I don’t keep my constant self-improvement to pancake-eating only, heck to the nope. If it is TV shows we’re talking about, I also strive for greatness, giving 100% ALL. THE. TIME.

lemon cormeal pancakes with vanilla tahini sauce

How many The Vampire Diaries can I watch in a day? Why settle for one when you could watch them twenty-two? And the most important question: will I be able to finish the four seasons I have left to watch before Game of Thrones comes back? And another important question: can they put Damon Salvatore on the show to make it 4728343784 times more epic? Shall we start a petition?

#thingsthatmatter

lemon cormeal pancakes with vanilla tahini sauce

Also on the list of thigs that matter very much to me: pancakes.

Sweet and fluffy rounds of heaven drizzled with a ton of agave syrup and then some. Oh, can we put some fresh berries on them too?

YES WE CAN.

lemon cormeal pancakes with vanilla tahini sauce

Especially when they make these pancakes look ever so spring-y. Because, in case this hell-ish moody weather and super cold days we’ve been having haven’t told you so: it’s supposed to be spring.

Note the support in italics. I mean, where are you sun? Where are the flowers? Where are the warm days? All I get to see are clouds and my winter scarf, which I haven’t been able to take off for like the past 138902 days?

U OK PLANET.

lemon cormeal pancakes with vanilla tahini sauce

I thought I’d try to put some springtime in our lives myself with this very flowering combo. I mean, aren’t lemon and berries the bosses of spring? I do pictures like those two like the kings of spring, just the way I picture hot chocolates and lentil soups like the masters of winter.

lemon cormeal pancakes with vanilla tahini sauce

So, take my advice right now if you seem to be experiencing this rather irritating weather and make some pancakes for yourself. Like little rounds of sunshine, they’ll sure make your days better. I don’t know if they’ll get to bring the sun back BUT I know they’re pancakes, which in my book means they’re bound to make your morning EPIC.

lemon cormeal pancakes with vanilla tahini sauce

Or at least the 15 minutes you’ll spend eating them.

12 if you’re me.

What can I saw, I’m a fast-chewer.

Now, get your cooking pants on and make a batch of these. And remember: PUSH YOUR LIMITS. These pancakes aren’t going to eat themselves so you’d better step up your game.

lemon cormeal pancakes with vanilla tahini sauce

EAT.

THEM.

ALL.

Or call me and we’ll share if you must 😉

Lemon Cornmeal Pancakes with Vanilla Tahini Sauce
Yields 10
Sweet and fluffy lemon cornmeal pancakes topped with tahini vanilla sauce. So good!
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For the pancakes
  1. 150 grams cornmeal flour
  2. 120 grams all purpose flour
  3. 10 grams flax seeds
  4. 100 grams coconut sugar
  5. 220 grams almond milk
  6. 40 grams olive oil
  7. juice and zest from one lemon
  8. 1/2 tsp. baking powder
  9. a pinch of salt
For the sauce
  1. 3 tbsp. tahini
  2. 1/2 tbsp. vanilla extract
  3. 2 tbsp. almond milk
  4. 2 tbsp. coconut sugar
Instructions
  1. To make the pancakes, whisk together flour, cormeal, sugar, flax and baking powder.
  2. Add in the milk, oil and lemon juice + zest.
  3. Stir to combine until batter is smooth.
  4. Heat a non-stick pan (this is very important since you can't use oil at all in order to get fluffy pancakes) on low medium.
  5. When warm, add dollops of batter and cook until bubbles appear in the surface.
  6. Flip pancakes and cook until golden.
  7. To make the sauce, whisk together all the ingredients until smooth. Add more milk to thin it out and more sugar to thicken it, depending on your personal preference.
earthly taste https://earthlytaste.com/
I hope you guys enjoy pancakes as much as I do!

Have a great week!

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6 Comments

  • Reply Ania March 15, 2016 at 8:22 pm

    I know what you mean, last week I thought it’s spring already, but then yesterday it started snowing :/ And it’s so cold! But these pancakes look amazing, and I have to try out this sauce! x

  • Reply narf77 March 15, 2016 at 8:48 pm

    Another brilliant blog post and now that we are starting to (finally!) get some nice cold mornings again, these pancakes will be an awesome asset to us over the autumn/winter period (We live in Tasmania Australia). Cheers for being such a generous vegan innoventrix. Your recipes rock 🙂

  • Reply whiskandshout March 15, 2016 at 11:44 pm

    We’ve been having a lovely spring on the East Coast in America, luckily, but I wouldn’t be able to tell you haven’t gotten your spring yet because these pancakes are SO lovely and seasonal 🙂

  • Reply superfitbabe March 16, 2016 at 3:42 am

    I betcha I can eat ten pancakes in one sitting–no joke! I’d probably eat all of the pancakes I’d make in this batch LOL!

  • Reply June @ How to Philosophize with Cake March 19, 2016 at 7:30 pm

    I’m pretty sure I hold the record for most (vegan) pancakes consumed in one sitting. But hey, it’s always nice to have competition, eh? 😛 These look amazing, love that tahini sauce!

  • Reply Bethany @ athletic avocado March 20, 2016 at 10:08 pm

    AMEN to these pancakes! I LOVE cornmeal and all things tahini, so aka I want this pancakes!

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