Serves 10-12

Cooking time: 20 minutes

To make the pancakes:

 What you need

• 3 cups GF flour
• 1½ tsp ground cumin
• 1 ½ tsp cinnamon
• 1 tsp ground turmeric
• 3 eggs
• Salt
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini
• 3 cups milk
• ¼ cup vegetable oil

 How to make them

1. In a large bowl, mix the flour, cumin, cinnamon, turmeric, and eggs with a teaspoon of salt. Add a squeeze of the Golden Tahini (about ¼ pouch) and the milk, and whisk to a smooth, thick paste. Whisk the oil until you have a thick, smooth batter.

2. Heat a griddle or skillet over low heat and coat with a small drizzle of oil. Using a measuring cup or big spoon, make even pancakes and flip when you see a slight bubbling on the top

For the charcuterie board:

• 10-15 Golden Pancakes
• 2 ripe Peaches, sliced  
• ½ pint Raspberries 
• Green grapes 
• Blueberries 
• 2 heirloom tomatoes 
• 1 lb bacon strips, cooked  
• 6 jammy eggs 
• 1 avocado, sliced