Step 1

In a large bowl combine the buckwheat flour, salt, cream of tartar & bicarb soda.

Step 2

Add the maple syrup, plant milk & tahini and mix until you have a smooth batter.  It will start bubbling up quite quickly due to the bicarb & cream of tartar.

Step 3

Add a tiny bit of oil to a non-stick frying pan and put it onto a medium heat on the hob.

Step 4

Pour a small amount of the batter out onto the frying pan. (You choose how big you want your pancakes!)

Step 5

When the batter bubbles, flip the pancake & cook on the other side.

Step 6

Repeat with all the other pancakes.

Step 7

Heat a small pan of water and put a larger heat proof bowl over it.

Step 8

Add into the heat proof bowl the chopped up white chocolate, tahini & plant milk.

Step 9

Wait until the chocolate starts to melt, then stir until you have a smooth sauce.

Step 10

Stack the pancakes with berries & pour over the white chocolate tahini sauce.