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.)


An homage to Rosa Parks' "Featherlight Pancakes"


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


  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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