Tom Kerridge's tahini and honey pancakes recipe
 Make your pancakes healthier with a mix of wholemeal flour, tahini, banana and spices. Each serving provides 525 kcal, 20g protein, 80g carbohydrate, 12g fat,11g fibre. 275ml/9½fl oz full-fat milk2 chai tea bags½ tsp ground cinnamon¼ tsp ground cardamom250g/9oz self-raising wholemeal flour1 tsp bicarbonate of soda1 tsp cream of tartar1 tsp granulated sweetener2 tbsp tahini 125g/4½oz banana, mashed1 large free-range egg1-calorie sunflower oil spray 275ml/9½fl oz full-fat milk 2 chai tea bags ½ tsp ground cinnamon ¼ tsp ground cardamom 250g/9oz self-raising wholemeal flour 1 tsp bicarbonate of soda 1 tsp cream of tartar 1 tsp granulated sweetener 2 tbsp tahini 125g/4½oz banana, mashed 1 large free-range egg 1-calorie sunflower oil spray 100g/3½oz fat-free Greek-style yoghurt 1 tbsp tahini½ tsp granulated sweetener 100g/3½oz fat-free Greek-style yoghurt 1 tbsp tahini ½ tsp granulated sweetener 2 bananas, sliced300g/10½oz mixed berries (such as blueberries, raspberries and quartered strawberries)4 tbsp honey 2 bananas, sliced 300g/10½oz mixed berries (such as blueberries, raspberries and quartered strawberries) 4 tbsp honey Method Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly.Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine.Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps.Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. For the tahini yoghurt, mix the ingredients together in a small bowl.Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly. Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly. Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine. Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine. Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps. Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps. Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. For the tahini yoghurt, mix the ingredients together in a small bowl. For the tahini yoghurt, mix the ingredients together in a small bowl. Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt.