Eat & travel gluten-free | Orange pancakes with tahini

Orange pancakes with tahini

Ingredients (2servings):

juice of 1 orange
zest of half an orange
2 tablespoons coconut flour (GF)
1 tablespoon potato starch (GF)
1 tablespoon corn flour (GF)
1 free-range egg
2 tablespoons coconut oil
3 tablespoons coconut cream
½ teaspoon cinnamon (GF)
1 ½ teaspoons tahini
1 tablespoon Muscovado sugar
a pinch of sea salt
1 tablespoon canola oil for frying

Scenario:

Melt coconut oil over a hot-water bath. Separate egg yolk from white. Beat egg white until stiff, set aside. Combine egg yolk with sugar and coconut oil, mix until creamy. Add sifted flours, sea salt, orange zest and cinnamon, mix thoroughly. Add coconut cream, tahini and orange juice, mix to combine. Then gently add beaten egg whites and stir with a spatula. Fry on both sides on a hot, oiled frying pan, until golden.

GF – make sure the ingredient doesn’t contain traces of gluten!

2 Responses to Orange pancakes with tahini

Foodie Lover says:

September 17, 2015 at 04:46

oh geez, I bet it tastes like heaven!

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Rita says:

November 3, 2015 at 02:48

Hello Natalia,
That was an amazing meal and I don’t know how to express my gratitude – my family hasn’t eaten such a good breakfast for years! many thanks from all of us!
We wish every luck and wait for more recipes, they’re always so inspiring!
Cheers!
Rita

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