Savoury Chive Pancakes with Miso-Tahini Drizzle (Grain-Free & Dairy-Free)

Crispy on the edges, fluffy in the centre, and packed with umami flavour, these Savoury Chive Pancakes are the ultimate low carb, dairy-free twist on classic pancakes. The combination of almond flour, tapioca, and eggs create a perfectly light and texture, while nutritional yeast and garlic powder bring a subtle depth of flavour. The fresh chives are really the hero!

This is super easy to make vegan, simply swap the eggs out for some flaxseed eggs. Rule of thumb is 1 tbsp flaxseed meal + 2.5 tbsp water per egg, and let sit for 5 min to thicken up. So for this recipe you would use 2 tbsp flaxseed meal + 5 tbsp water.

Topped with a creamy, tangy miso-tahini drizzle, these pancakes are incredibly versatile – perfect for Sunday brunch, lunch, or even a quick weeknight meal when you don’t know what to make!

A great recipe to use as a base and get creative with flavours. Experiment with different herbs, spices and toppings!

Savoury Chive Pancakes with Miso-Tahini Drizzle (Low Carb & Dairy-Free)

These Savoury Chive Pancakes with Miso-Tahini Drizzle are light, fluffy, and full of umami flavour. Perfect for a nourishing breakfast, brunch, or quick dinner, they’re easy to make and endlessly versatile.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 210 kcal

Ingredients

  

Pancakes

• 1 cup almond flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup plant milk of choice almond or coconut work well
• 2 eggs or flax eggs for vegan
• 4 tbsp fresh chopped chives
• 1 tsp garlic powder
• 1 tsp nutritional yeast

Miso Tahini Sauce

• 2 tbsp tahini
• 1 tsp miso
• 1 tbsp rice vinegar or lemon juice
• 1/2 tsp tamari
• 1 tsp maple optional
• water to thin as needed

Instructions

 

Prepare the Pancake Batter

• In a mixing bowl, whisk together almond flour, tapioca, baking powder, salt, garlic powder, and nutritional yeast.
• Add eggs, milk and chopped chives, stirring until a smooth batter forms
• Let the batter rest for 5 minutes to allow the ingredients to absorb moisture.

Make the Miso-Tahini Drizzle

• In a small bowl, whisk together tahini, miso paste, vinegar or lemon juice, tamari, maple and a splash water until smooth.
• Adjust consistency by adding more water if needed. Season to taste.

Cook the Pancakes

• Heat a non-stick pan over medium heat and lightly grease with olive oil or avocado oil.
• Ladle a scoop of batter into the pan, tilting slightly to spread.
• Cook for 2-3 minutes, until bubbles form and the edges begin to crisp.
• Flip carefully with a thin spatula and cook for another 1-2 minutes until golden brown.
• Repeat with the remaining batter.

Serve & Enjoy!

• Drizzle miso-tahini sauce over warm pancakes.
• Garnish with extra chopped chives or sesame seeds for added texture.
• Serve immediately and enjoy!

Notes

Flavour Enhancements & Variations

For extra crunch: Sprinkle with toasted sesame seeds or crispy shallots.
For a protein boost: Serve with grilled tempeh or crispy tofu.
For added freshness: Pair with sautéed greens or a simple cucumber salad.

Nutritional Breakdown (Per Serving for 4 Servings)

Calories: ~210 kcal
Carbs: ~9g
Protein: ~8g
Fat: ~14g
Fiber: ~4g
Sugar: ~1g (naturally occurring in ingredients)

 

 

 

 

 

Keyword dairy-free breakfast, gluten-free pancakes, grain-free pancakes, healthy brunch ideas, low-carb pancakes, miso tahini sauce, quick healthy meals, savoury pancakes