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GRANDMA'S BASIC PANCAKES
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 SCD-DF version.
Ingredients
1 egg white 1 cup (110 g) almond flour 2 tablespoons (30 mL) water 2 whole eggs 2 tablespoons (40 g) honey ¼ teaspoon salt J teaspoon baking soda pinch of cinnamon powder ghee for cooking pancakes
Instructions
1. In a small bowl, add in the egg white and beat it until it is stiff
2. You may also use a mixer with whisk blades to do this
3. In a separate bowl, mix together all the other ingredients until smooth
4. Fold the egg white slowly into this mixture and stir it gently to make a light, airy batter
5. Meanwhile turn the stovetop onto medium heat, and add in ghee to oil a flat pan
6. Drop in the batter in 3-inch circles and allow the pancakes to cook on one side before flipping them over to the other
7. They should be golden brown and cooked through when done
8. Repeat the process until all the batter is used up
Yield
7-8 mini pancakes (3-inches in diameter)
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
