Recipes, SCD, follow my journey!
It’s been such a successful week – salt, black ground pepper, coconut oil and eggs have made their way into my diet! I was extremely skeptical of eggs because my body hated it when I first tried to introduce just egg whites into my plain white congee. This was when I was back in China and just starting a gluten free diet. But since I’ve gone SCD, my intestines improved so greatly that I’ve been able to have eggs! Here’s a simple recipe!
1 banana for every 2 eggs (making 4 “pancakes”)
Line the pan with coconut oil to keep from sticking to the pan
PLEASE ADD CINNAMON (lots of it!), A DASH OF SALT, NUTMEG AND TUMERIC. IT WILL MAKE IT SO MUCH TASTIER!
Easy peasy! Make sure you allow the pancake to firm before attempting to flip. It takes some practice but in the worst case, you’d have wrinkly paddies or crepe-like ones! Still tasty. I also just love the way coconut oil mildly flavors the pancakes. I can’t categorize this as GF because technically, eggs can have secondary glutenization. I just feel so blessed to have no problems with eggs and bananas!