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Healthy Pancakes On A Budget

Name: Orange Tahini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1.5 cup almond milk; 1 teaspoon vanilla extract; 2 tablespoon heaped tablespoons rice malt syrup; 1 tablespoon Organic Chia Seeds; 1 tablespoon gf baking powder; 2 cup gf all purpose flour; 1.5 teaspoon Organic Raw Peruvian Maca; 0.5 tablespoon coconut oil; 2 tablespoon tahini; 1 teaspoon Organic Raw Peruvian Maca; null null Juice of a whole orange; 1.5 tablespoon honey; 2 tablespoon water; 0.5 teaspoon turmeric (for colour)

If there’s one thing we can’t live without, its pancakes. Whether they’re sweet or savoury, we can’t seem to get enough.

The Poor Girls Pantry

Wednesday, 21 June 2017

If there’s one thing we can’t live without, its pancakes. Whether they’re sweet or savoury, we can’t seem to get enough.

We are also broke and lazy with a passion for health, so being able to create recipes that are good for us, delicious AND cheap makes us so happy.

That’s where pancakes save the day - you can literally have these healthy pancakes for breakfast, lunch or dinner and eat as much as you want without feeling like a whale. We’ve incorporated maca powder into this one to keep our hormones happy too!

*Poor Girls Tip – we suggest getting creative and using what you have in your pantry, so if you don’t have any of these ingredients, you can always alter it to what you do have.

Gluten Free | Grain Free | Dairy free

Recipes

Orange Tahini Pancakes

Servings
10

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients

1 1/2 cup almond milk
1 teaspoon vanilla extract
2 tablespoon heaped tablespoons rice malt syrup
1 tablespoon Organic Chia Seeds
1 tablespoon gf baking powder
2 cup gf all purpose flour
1 1/2 teaspoon Organic Raw Peruvian Maca
1/2 tablespoon coconut oil
2 tablespoon tahini
1 teaspoon Organic Raw Peruvian Maca
Juice of a whole orange
1 1/2 tablespoon honey
2 tablespoon water
1/2 teaspoon turmeric (for colour)

Directions

In a bowl stir milk, vanilla extract, rice malt syrup and chia egg until well combined. Add dry ingredients and stir thoroughly until you have a smooth, consistent batter.
In a frying pan on medium to high heat, add coconut oil. Scoop batter (of preferred sized pancakes) and place on the frypan. Once bubbles are coming through the batter, it's time to flip that baby!
In a separate bowl add all ingredients and mix until you have a smooth, well-combined sauce. Drizzle sauce over pancakes and enjoy.

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