Name: 24 Hour Yoghurt
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2
Ingredients: 8 cups coconut milk or dairy milk; 2 tbs honey; Yoghurt starter culture

Meal Type: Breakfast, Brunch, Desserts
Diet Type: Phase 2 Reintroduce, Dairy free, Gluten free, Grain free, Low Fermentation, Low FODMAP, Phase 1 Semi Restricted, SSFG: Green, The SIBO Diet: Balance, The SIBO Diet: Expand, Vegetarian
Cooking Time: 10 minutes

Prep: 5 mins

Cook: 5 mins

Yields: 2 serving

As the weather cools down, our thoughts turn to all things pumpkin and squash. What better way to get a vegetable serving in for breakfast than with our SIBO friendly pumpkin pancakes? Delicious on their own or served with your favourite fruit, or a drizzle of honey or maple syrup (if you can tolerate that). Taking only minutes to prepare and cook, you will have these delicious pancakes on the table in minutes. We love serving these pancakes with a steaming hot cup of our Ginger, Lemon and Turmeric Tea. Want to enjoy these as a Fall themed dessert? Why not top with our luscious SIBO friendly vanilla ice cream?

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Imperial

Metric

Ingredients

½ cup cooked and puréed pumpkin (5.2 oz raw weight)
2 eggs
4 tbs almond flour
1 tsp baking powder
1 tsp vanilla extract
2-4 tbs butter (or coconut oil if dairy free), plus extra for topping
Honey or maple syrup for topping, if tolerated

Method

Place all ingredients except the butter/coconut oil in a blender and blitz until really well combined. Let the mixture sit for a few minutes to thicken before cooking.
Heat a skillet over a medium-low heat. Melt 1 tablespoon of butter/coconut oil in the pan and then pour 2 tablespoons of mixture per pancake into the pan. It is easier to flip them if you make smaller pancakes.
Cook until small bubbles appear on the surface of the pancakes. Flip and then cook the second side until golden brown.
Remove from the pan and set aside on a warm plate or keep in a lightly warmed oven until all pancakes are cooked. Repeat with the remaining batter, re-greasing the pan as needed.
Divide between 2 plates and top with some butter and a drizzle of maple syrup or honey (if tolerated). These are also delicious with a serving of fruit (if tolerated).

Note

If you can’t tolerate almonds but can tolerate another nut or seed flour, feel free to substitute with that.

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