Wednesday, September 28, 2011

Butternut Squash Pancake Gluten Free, Casein Free, Sugar Free

I  have been on the SCD(Specific Carbohydrate Diet) diet for a while now and benefited immensely from it.I am amazed to see how much my digestion has improved and I am doing so much better mood wise.The mid day head aches and fatigue are gone!
Little Sanchayita loves Pancakes and so do we.We dont prefer it super sweet and my hubby asks me to put some onions and green chillies in them when I prepare for him.LOL Pure Desi I tell you!

Ok,So here is the recipe:

Ingredients:
  • Butternut Squash,steamed and pureed - 1 cup
  • Almond meal - 1 cup
  • Eggs - 2
  • Honey - 1/2 Tsp (add 1/2 tsp first and after the batter is done taste and see if you need more.Everyone has their own sweet preference.Keep in mind that the butternut squash also adds to the sweetness)
  • Salt - 1/8 Tsp(again according to your taste)
  • Baking Soda - just about 2 to 3 pinches using your thumb and forefinger(very Indian style measurement :))

Baking Powder(optional) - Those who are ok with using baking powder can use baking powder instead of the baking soda.SCD diet doesn't allow baking powder hence we don't consume it. 
Xanthan Gum -  Can be added to improve binding but again it has grain starches and hence SCD illegal. But if you are not doing SCD,go ahead and use it.The results come out quite impressive.For the above ingregients you will need just about 1/10th Tsp.

Process:
  • Put all the ingredients in a food processor and blend thoroughly.
  • If you feel batter is too thin you can add more almond meal.
  • Taste the batter before making the actual pancakes and add honey or salt if you feel you need more.
  • Lightly grease a  large non stick frying pan and start making the pancakes over medium heat
  • I suggest that initially you make just one pancake at a time because flippng the SCD pancakes can be tricky.They don't have much binding.
  • Make sure that they don't burn and lower the heat after you flip them around and let cook for sometime. 
  • Serve Hot!

Servings:
 Makes about 4 - 5 medium sized pancakes.























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