Toasted Sesame Pancakes: 1 Cup Mashed Banana (2 - 3 Medium Bananas) 1/4 Cup Plain Non-Dairy Milk 3 Tablespoons Tahini 2 Tablespoons Maple Syrup 2 Tablespoons MiSOgood Sesame Miso 1 Teaspoon Vanilla Extract 3/4 Cup Oat Flour 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Tablespoon Toasted Black and/or White Sesame Seeds Tahini Maple Syrup: 2 Tablespoons Tahini 2 Tablespoons Maple Syrup 1 Teaspoon MiSOgood Sesame Miso Vigorously mash the bananas until completely smooth, or place in a blender to thoroughly puree. Transfer to a large bowl and whisk in the non-dairy milk, maple syrup, miso, and vanilla. In a separate bowl, mix together the oat flour, baking powder and soda, and sesame seeds. Make a small well in the center of the dry ingredients and pour in the liqud mixture. Stir with a wide spatula until just combined. Be careful not to overmix; a few errant lumps are just fine. Place all ingredients into a blender, and blend until smooth and consistent. Set a large non-stick pan over medium-low heat and lightly grease. Once fully heated, ladle a scant 1/4 cup of batter for each pancake, spacing them out generously to leave room to flip. Cook no more than 3 - 4 pancakes at a time, depending on the size of your skillet. Let pancakes cook for about 2 - 3 minutes, until the edges appear dry and bubbles have burst on the surface. Check to see that the bottom is golden brown all over, then flip with one decisive motion. Cook for another 1 - 2 minutes on the opposite side. Repeat until all the batter has been used. Meanwhile, to make the syrup, simply whisk together the tahini, maple syrup, and miso in a small dish until smooth. Serve immediately with a drizzle of syrup on top. Makes 12 - 14 (4-Inch) Pancakes; 2 - 3 Servings Notes: Pancakes can be made in advance and stored in the fridge for up to 5 days. Reheat in a toaster oven or in a skillet over low heat for about 2 minutes, until warmed through.