Directions:

• 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.