It has been a while since we took part in #pancakesunday so last weekend decided it was time for a comeback. This had us seriously questioning why we ever stopped…

The pancakes are “caramel” flavoured with a date/tahini/mesquite blend to create that sweet taste we all love. Then they are drizzled with a decadent raw chocolate sauce (or our homemade choc-tahini sauce) and sprinkled with our homemade hazelnut ‘crumble’. So together it has all the elements of a caramel slice, just in a very deconstructed kind of way.

Serves 3.


1/2 heaped cup buckwheat flour
3 tbsp Pro Plenish marine collagen
1 tbsp mesquite powder, optional
1/2 tsp baking powder
1/2 tsp vanilla bean powder
2 organic eggs, separated
1 ripe banana
1/4 cup raw cashews
3/4 cup filtered water
4 medjool dates
1 1/2 tbsp hulled tahini
1/4 tsp Himalayan salt
1 tsp coconut oil, to cook

Hazelnut crumble

1/4 cup hazelnuts
2 tbsp shredded coconut
2 medjool dates
1/2 tsp cinnamon
1/2 tsp coconut oil, melted

Choc-tahini sauce

2 tbsp cacao powder
1 tbsp hulled tahini
1 tbsp coconut nectar
Boiling water, add until desired consistency is reached


  1. Firstly prepare the hazelnut crumble. Combine all crumble ingredients in a blender and briefly blend until it forms a ‘crumble’ like consistency, set aside.
  2. Then make choc-tahini sauce. Combine all sauce ingredients in a small bowl and mix until smooth, set aside while you make the pancakes.
  3. Combine buckwheat flour, baking powder, vanilla and mesquite powder in a large mixing bowl, mix well.
  4. Then combine all remaining ingredients (except egg whites) in a blender, blend until smooth.Add to dry mixture, mixing well.
  5. Beat egg whites until firm peaks form and then gently fold into the pancake mixture.
  6. Place coconut oil in a non-stick pan and allow to melt over low-medium heat.
  7. Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form).
  8. Flip and allow the other side to cook for another minute or so.
  9. Repeat this process for the rest of the mixture.
  10. Stack pancakes and serve with a drizzle of choc-tahini sauce and hazelnut crumble.
  11. Serve and enjoy.
September 4, 2018


Meet Hannah & Jen, the mother-daughter duo behind Healthy Luxe

Healthy Luxe was established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, food and travel.

We have worked with some of the leading brands in the health and wellness industry as well as fitness, lifestyle and travel.

Since launching in 2014, Healthy Luxe have manifested a highly engaged following of over 100,000 on Instagram and over 22,000 on Facebook. We were also awarded a badge for the top 50 influencers in Australia.


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