SIBO-Friendly Pancakes with Coconut Cream and Raspberry Chia Jam (Video)
1 cup almond flour
3/4 cup coconut flour
1/2 tsp baking powder
30g ghee, melted
1 1/2 cups almond milk
2 eggs (or the equivalent egg replacement)
Stevia Syrup (to taste)
If using a stand mixer:
Combine all the ingredients in the mixer's bowl, and beat on a medium speed until incorporated and they look like the right consistency.
If using a whisk/hand blender:
Whisk the eggs in a small bowl until fluffy, then combine with the other ingredients in a bowl. Mix until they blend together and look like the right consistency.
Heat a heavy-bottomed pan on medium-high heat and add some ghee. Add a dollop of pancake mixture and cook on one side until bubbles form and then pop on top. Flip and repeat on the other side until golden brown. Repeat with the remaining mixture.
Coconut Cream Ingredients:
2x 400g tins coconut cream
Don't shake your tins of coconut cream! Instead, open the can - the solids will remain on top and the milk will fall to the bottom. Scoop the solids out into a bowl from both tins and whisk/blend to soft peaks.
Raspberry Chia Seed Jam Ingredients:
2 cups raspberries
2 tbsp chia seeds
1 tbsp lemon juice
2 tbsp pure maple syrup (optional)
Heat the raspberries in a saucepan until they begin to break down (if using fresh raspberries, this will only take a couple of minutes). Mash them using a potato masher. Add the chia seeds, lemon juice and maple syrup to taste and stir to combine. Remove from the heat, decant into a jar and leave it in the fridge for at least an hour. As it cools, the mixture will firm up and set to a jammy consistency.
Recipe developed by Glenys Calder for Innovative Naturopathy. Video by Sean Mergard.