Visit the breakfast section of NoMoreChrons.com and give these a try. They are an excellent substitute for the pancakes you used to eat before the SCD. This is one of those recipes that makes you feel like you aren’t missing a thing.
I add a mashed banana or two to the recipe and fry them in ghee. The ghee gives you the butter flavor, but doesn’t brown as badly as butter.
You’ll have to fry them at a relatively low temperature so they don’t burn. I cover my frying pan to help them cook through. Until you get the time and temp figured out, you may want to make one at a time. I use two frying pans at the same time and it still takes awhile to cook all the batter.
I have found that there is a certain danger in making these pancakes though. I want to eat them all right away.
Pros:
Way tasty – a real treat.
Cons:
They take a while to cook if you are impatient and they can be habit forming.
Conclusion:
Highly recommended!
Eating SCD 
Hi:
Both the picture you show here and the picture on the NoMoreCrohns site shows pancakes that are quite thick. Are these actual pictures of the pancakes? When I try to make them, I find it impossible to get them that thick and they are very thin. The other thing is I find it very hard to turn them over with a spatula. They either rip or scrunch up when I try. Is there some trick to making them thick and turning them over?
Thanks,
Bruce
Bruce,
I can certainly vouch for the picture on my site – it is real. These pancakes do get about 1 cm thick, just like “regular” pancakes, but they make look thicker because my image is a close up.
I don’t know why yours are so thin, but I’ll take some stabs in the dark.
1) perhaps your batter needs more almond flour in it? If you have a really thin batter, the pancakes will spread out more and make for a thinner ‘cake.
2) perhaps your baking soda is old? If your baking soda is too old, it wont make your batter rise as it cooks.
3) perhaps you are making your ‘cakes too big? I’ve had the best success when they are smaller – 3-4 inches across – not much bigger than the spatula I’m using to flip them.
Now, as far as the difficult flipping is concerned, I feel your pain. It does take some practice and experimentation. Here are some tips that might help you out.
1) Make sure you batter is thick enough. A thinner batter doesn’t hold together as well.
2) Make smaller ‘cakes – say 3-4 inches across. A bigger ‘cake is harder to flip.
3) Your pan should be hot (but not too hot). This takes some experimentation to find that sweet spot between cooking and burning. I feel like I’m learning each time I make them.
4) I use a very thin spatula that helps avoid the scrunching. See this link:
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=104780
I’ve also noticed that if I have some batter stuck to the spatula it will be more likely to scrunch. Make sure your spatula is clean for each flip.
5) Your pan should be well oiled, but again not too much. You want your pan to release well. This will be effected by heat too.
6) Until you get it all figured out, fry one at a time so you have plenty of room for misflips and the like.
-Paul
These pancakes are great! I cook them on an electric griddle and have had better luck with how they turn out then when I used to cook them in a large frying pan. I make them in big batches and freeze them in freezer-safe baggies. This way I can have an “instant” pancake breakfast for the kids when there is little time to sit and wait! Thankfully they freeze really well!
Charla,
I may have to get myself an electric griddle…
Thanks for the input. I’m glad to hear that they freeze well. If I ever make more than I can eat in two days, I’ll stick them in the icebox for a rainy day.
-Paul
I have made these pancakes for my 8 year old daughter, who was diagnosed with Crohn’s a few months ago. She absolutely loves these pancakes. She asks for them just about every morning.
Erin,
Awesome! I’m sure Jim would be happy to know.
-Paul