Having Crohn’s disease is not a reason for you to not be able to enjoy one of the more popular breakfast staples – pancakes. Typically made using wheat flour, this recipe makes use of gluten-free almond flour, making it a healthful alternative for those who need to avoid grains and gluten. To thin the batter to your liking, you can simply add water, or almond or coconut milk. Enjoy this any time of the day, any day of the week.

1¼ cups almond flour

4 eggs, medium

4 tbsp honey

2 tbsp vanilla (with vanilla and alcohol only)

¼ tsp salt

¼ tsp baking soda

1 tbsp butter

1. Combine all of the ingredients in a blender if you want a light, fluffy texture. Else, you can simply beat the mixture with a fork or whisk using a wire whip.

2. Put some butter in a pan or electric griddle set at 275 degrees Fahrenheit. Cook one side until light to golden brown (expect it to cook a bit longer than typical flour pancakes), and turn over.

3. Once done, transfer onto a plate. Serve with warm honey or your favorite fruit jam.