My take on Rosa Parks' "Featherlight Pancakes"

I recently heard an episode of The Sporkful podcast called Searching for Rosa Parks’ Pancakes. There are a few niggles noted in the comments over there that I agree with (mostly: why not at least try making the pancakes according to the recipe if you’re really “searching” for her pancakes?) but I still enjoyed the episode and based on the ingredients, figured it was a good candidate for an elimination-diet-friendly meal…

…with a few substitutions. I know, I just said they should have made the recipe exactly. But I’m a) not doing a podcast all about it and b) have a hungry eight-year-old to feed who (temporarily) can’t have baking powder, dairy milk, or egg yolks. You gotta do what you gotta do.

Plus! It has peanut butter! In a pancake recipe! This was new to me, and it turned out to be delightful.

Despite my copious changes, the results were delicious, and I figured I’d post the modified version here in case any other limited-ingredients folks find it useful. (And if you’re interest in making it totally vegan, I’m confident it would work well with whipped aquafaba instead of egg whites, too.)

 

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An homage to Rosa Parks' "Featherlight Pancakes"

Ingredients

Whisk together in a bowl:

  • 1 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar

Mix in another bowl:

  • 40 grams (about 3 tablespoons) pasteurized egg whites
  • 1 1/4 cup oat milk
  • 1 tablespoon vinegar
  • 1/3 cup peanut butter
  • 1 tablespoon refined olive oil

Instructions

  1. Sift dry ingredients in one bowl. Mix wet in another. Combine and cook on a greased griddle over medium heat.

Recipe Notes

Rosa Parks' original recipe is preserved in the Library of Congress and was brought to my attention by the excellent Sporkful podcast.

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