What these are:  a silly take on pancakes with syrup.  What these are not:  low-fat.  However, all the fat is good for you so revel in it.

Note:  Although these little guys are technically nut-free, many people with nut allergies also have problems with sesame seed, which is where tahini comes from.  So a little caution would be wise.

Prep Time:  20 Minutes
Cooking Time:  10 Minutes
Yield: 4-5 Servings*
Ingredients:
14 oz Package of Firm Tofu
3 Tbsp Tahini
¾ Cup Water
½ Lb Spinach, coarsely chopped with only the really big stems removed
½ Cup Whole Wheat, Rice or Spelt Flour
½ Tsp Sea Salt
Olive Oil
Tahini Sauce: (Whisk together the following until smooth.)
¼ Cup Tahini
¼ Cup Water
Lemon Juice, to taste
Minced Garlic, to taste

Directions:
In a blender or food processor, combine tofu, tahini, and water.  Pour into a large bowl and set aside.  Wash spinach and place in a large pan over medium heat, with the water still clinging to the leaves, and cover.  Leave to wilt for 3-4 minutes.  Remove from heat, drain excess water (if any) and stir into tofu mixture.  Add salt, then flour, and stir until combined.  Wipe out or rinse the spinach pan and pour enough oil to just cover the bottom of the pan.  Heat over medium until water droplets cause it to sizzle, then drop batter in large spoonfuls.  Leave to fry, without touching them, for 4-5 minutes.  Flip gently and let them cook for another 2-3 minutes.  Place onto paper towel to absorb any excess oil, sprinkle with a little bit of sea salt (optional) and serve with the tahini sauce.