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

If you love all things pumpkin spice, you will love these SIBO-friendly pumpkin spice pancakes. Fluffy, delicious and containing just enough ground spices to make your heart sing, these are delicious for breakfast, a snack or even dessert on your SIBO diet. Drizzle with honey or maple syrup and some extra chopped nuts for an even more delicious pancake experience. 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

Pancakes

½ cup (4.4 oz) cooked and puréed pumpkin (5.3 oz raw weight)
2 eggs
4 tbs almond meal (flour)
1 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground cloves
Pinch of ground black pepper
2-4 tbs butter (or coconut oil if dairy free)

Toppings

2 tbs butter (omit if dairy free)
2 tbs maple syrup (or honey if better tolerated)
¼ cup chopped pecans, optional

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 frying pan (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 better tolerated). If you can tolerate two types of nuts in one meal, scatter with some chopped pecans.

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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