Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
This is a working list of recipes for one of my family's favorite weekend meals - pancake breakfast. We like pancakes that use all natural and ideally organic ingredients with minimal dairy and and sweeteners. It may not be as decadent as a diner pancake but we prefer it that way. Feel free to substitute any of the oil with melted butter and any of the liquid with whole milk to make it taste closer to diner pancakes.
Once you nail the basic recipe to your liking, feel free to experiment with the variations below. My inspiration comes from all the amazing coffee shop muffins and breads that I once loved but have found to be too rich and full of ingredients that don't agree with me. Doing it in pancake form allows me to recreate those flavors at home in an easier and healthier way.
Base Pancake Batter
1/2 cup all purpose flour (80g)
1/2 cup whole wheat flour (70g) - ideally soft white wheat
1/4 cup powdered sugar (30g)1 tsp baking powder (4g)
1/4 tsp salt (2g)
1 cup milk or water (8oz)
1 egg
1 tbsp oil (15g)
Pumpkin
1/3 cup canned pumpkin puree
1 tbsp powered sugar (8g)
1/2 tsp pumpkin spice
1/2 tsp vanilla
1/4 tsp salt
Zucchini Bread
1/2 cup cooked shredded zucchini (200g uncooked)
1 tbsp powdered sugar (8g)
1/2 tsp cinnamon
1/4 tsp salt
Cook zucchini in pan first to remove moisture then cool before adding to the batter
Cornbread
Replace the whole wheat flour in the base recipe with cornmeal (80g)
1 tbsp honey or powdered sugar
Pineapple upside down cake
Banana bread
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