Add all ingredients for the pancake in a blender, blend until smooth and creamy. Set aside and let it rest for 20 minutes.
Heat a large nonstick skillet, over medium heat. Carefully rub skillet with a little coconut oil.
Once hot, spoon ¼ cup each pancake of the batter onto skillet (about 3 pancakes). Cook until surface of pancakes have some bubbles and the edges appear dry (2-3 minutes). Carefully flip pancakes and cook until browned on the underside (2-3 minutes more). The gluten-free pancakes needs a slightly longer cooking time.
Transfer cooked pancakes to a plate.
Tahini sauce
Meanwhile add all ingredients for the tahini sauce in a bowl and mix well until creamy.
To serve
Top with tahini sauce, sliced bananas. We also love a sprinkle of walnuts & cinnamon.
Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, toast or bake in 180 degree C oven until hot.
Notes
8-10 Pancakes
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/best-easiest-gluten-free-pancake-recipes-breakfasts/