This week the Library of Congress released some interesting information regarding one of America’s most famous civil rights activist, Rosa Park, whom we all know as the woman who wouldn’t give up her seat to a white man.
Rosa said, “You must never be fearful of what you are doing if it is right.” She said she was simply tired of “giving up.”
In the hundreds of letters and manuscripts obtained by the Library of Congress was a handwritten recipe for “Featherlite” Pancakes. Rosa had included a special ingredient in there that makes these pancakes unique. Can you guess what that ingredient is? When I read about these pancakes this morning and saw the recipe, I felt the challenge to remake them in a healthy way.
In honor of Black history month and Rosa Parks, I hope to do this recipe justice.
The first thing I did was substitute regular flour for gluten-free all purpose flour. I get mine at a neighborhood health food store but it’s widely available at any grocery store.
I replaced shortening with coconut oil, regular cow’s milk with almond milk, and sugar with honey.
The dry ingredients are sifted together to ensure you get the smoothest of pancakes.
Combine wet ingredients and add almond milk to it. When well combines and smooth add wet ingredients to dry ingredients.
Did you guess what the special ingredient is yet?
Once the bubbles start to pop, flip your pancakes over. The baking powder makes all the difference in the rising of your pancakes and produces fluffy pancakes.
Serve with fruit and toppings of your choice. I decided to cut up bananas. I think they make a good combination with “peanut butter,” Rosa’s special ingredient. Drizzle with maple syrup or honey.
I found out that it was unusual for that time to have peanut butter be an ingredient inside the batter. Normally peanut butter or fruit would be incorporated as a topping. Maybe Rosa Parks was ahead of her time.
These “Featherlite” pancakes are truly light and the peanut butter gives it so much depth and richness. Any recipe can become healthier and be nourishing by substituting basic ingredients for wholesome ones. I hope this inspires you you try Rosa’s pancakes and discover ways to make healthy choices daily.
Healthy and Gluten free “Featherlite” Pancakes (Adapted from Rosa Parks recipe)
- 1 cup gluten-free all purpose flour
- 2 Tbl baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1 1/4 cups almond milk
- 1/3 cup peanut butter, melted
- 1 Tbl coconut oil
In a large bowl combine dry ingredients. In a separate bowl mix wet ingredients except for almond milk. After wet ingredients are well combined add almond milk. Mix all wet ingredients together.
Add wet ingredients to dry ingredients and fold until just combined.
Cook pancakes evenly on both sides.
Serve with bananas or fruit of your choice and maple syrup.