Andrei’s true delight lies in savoring pancakes generously adorned with his aunt Delia’s homemade jam. He first encountered these delectable treats on a radiant day at her summer retreat. Delia, with her deft hands and abundant affection, would craft these sweet pancakes just for him.

Somehow, in Andrei’s mind, the image of sweet pancakes became inseparably linked with Delia. Every time I returned to Romania, he eagerly inquired when we could make our way to Delia’s for a pancake feast.

When we learned of our gluten and lactose sensitivities, pancakes and jam were temporarily put on hold, as we sought to minimize our sugar intake. During my adherence to the Specific Carbohydrate Diet, pancakes were crafted solely from almond or coconut flour.

As we gradually reintroduced various foods and felt a remarkable improvement in our well-being, I stumbled upon a combination that not only our bodies welcomed but also delighted our taste buds.

The jam is prepared on the spot, with fruits simmered along with a touch of honey or xylitol, depending on the circumstances.

Now, pancakes have happily reentered our lives, even sweeter, adorned with luscious coconut cream. The recipe below is our cherished favorite at home. The texture is exquisite, and the taste… oh yes, it evokes the warmth of a sun-kissed summer day.

Please note that this recipe may not be suitable for those following the Specific Carbohydrate Diet.

Ingredients:

1 cup amaranth flour
½ cup tapioca flour
½ teaspoon baking soda
1 egg
1 tablespoon honey
1 cup cashew milk
Instructions:

Whisk all the ingredients together and pour the batter onto a baking pan. Coconut oil is used to cook the pancakes.

Serve them with jam, fresh fruits, and a dollop of coconut cream.