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Grandma's Basic Pancakes
Heartwarming, gut-friendly breakfast that feels like a comforting hug.
Prep:
6-10 minutes
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Cook:
12-15 minutes
7-8 servings
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Easy
Ingredients
1 egg white
1 cup almond flour
2 TBSP water
2 whole eggs
2 TBSP honey
¼ tsp salt
⅛ tsp baking soda
pinch of cinnamon powder
ghee for cooking pancakes
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1 egg white
110 grams almond flour
2 TBSP (30 ml) water
2 whole eggs
2 TBSP (30 ml; 40 grams) honey
¼ tsp (1.25 ml) salt
⅛ tsp (0.625 ml) baking soda
pinch of cinnamon powder
ghee for cooking pancakes
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
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Instructions
- In a small bowl, add in the egg white and beat it until it is stiff. You may also use a mixer with whisk blades to do this.
- In a separate bowl, mix together all the other ingredients until smooth.
- Fold the egg white slowly into this mixture and stir it gently to make a light, airy batter.
- Meanwhile turn the stovetop onto medium heat, and add in ghee to oil a flat pan.
- Drop in the batter in 3-inch circles and allow to cook on one side before flipping them over to the other. They should be golden brown and cooked through when done.
- Repeat the process until all the batter is used up.
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Nutritional Info
Storage
Notes
The origin of pancakes can be traced to Greece as far back as the 5th century BC. The word 'pancake' was known to first appear in the 1400's in English. Although what we think of as breakfast pancakes or crepes have European roots, similar versions are found in Asian, South American, and African countries as well, with variations in the kind of flour and other ingredients used. Inspired by this past, we came up with our own dairy-free SCD version.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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