GAPS pancakes

This morning i made pancakes for my mom! She too is on GAPS but she can have almond flour, squash, and the whole egg..lucky her! I love to cook and she doesn’t have much time so i got started. I always like to look at recipes with step by step helps a lot and is more fun! This recipe was revised from the Internal Bliss cookbook. I changed up a few things..almond flour instead of almond butter, and pureed pumpkin instead of squash. They were “so good” my mom said and even my younger sister who doesn’t like my food..meaning GAPS food, loved these pancakes. She said they tasted like donuts and was shocked when i told her they had pumpkin in them! Give these a try if you can have all the ingredients on GAPS or even if you are not on GAPS these are delicious!

1.) separate 5 eggs into yolks and whites.

2.) measure out 1 cup of almond flour and 1 cup of pumpkin ( i cheated and used canned, but normally we puree our own)

3.) add in 1/2 tsp of celtic sea salt and 1 TBS of cinnamon.

3.)  Here are the separated eggs into whites (left) and yolks (right)

4.) start to beat the eggs until…

5.) they look like this, nice and stiff!

6.) add in egg yolks and 1/4 cup of dried coconut (optional) into pumpkin/almond flour mix.

7.) fold in the egg whites

8.) fold until incorporated fully

9.) get your cast iron pan buttered, this is big pan and i used about 3 TBS, you need a lot so they don’t generous with the butter (otherwise they will stick)! keep your pan at medium heat.

10.) pour in a spoonful, don’t make them huge because they can be messy to flip, sometimes i make really small ones for fun!

11.) flip when they start to turn brown on the bottom (this happens after about 1 min of bubbles forming around pancakes like in above picture) i flip mine and then flip them back again because they always seem to ooze out more batter the first time i flip. They cook quick so watch out! 

12.) serve and eat! i sprinkled them with dried unsweetened coconut and cinnamon! YUMMY! they make the kitchen smell wonderful too.

i always make the whole recipe and it ends up making a good amount, about 20, but it will vary on the size.

keep making them until your batter bowl until looks like this! i don’t waste a drop …also an important note * after each batch of pancakes put an extra 1 tsp of butter on the pan to keep the pancakes from re sticking and they taste better too 🙂

These were the extras, perfect for a snack anytime of the day. You can also use them like bread and spread some almond butter and whole fruit jelly on them, or some coconut butter, or a drizzle of honey! get creative

You can substitute pureed squash for the pumpkin and use almond butter instead of almond meal. Lard,coconut oil, or any other kind of fat can be substituted for the frying part. You can also add in dried or fresh fruit, more spices, lemon poppyseed, or even make it savory with some crushed bacon bits and chives, again..get Creative..this is just your canvass! ENJOY

do you like this style of showing recipes? what other recipes would you like to see?

This post is part of the Real Food Wednesdays carnival- blog carnival etiquette! , Real Food 101Monday Mania, It’s a Keeper , Simple Lives Thursday,  Freaky FridayTuesdays at the TableSlightly Indulgent Tuesday,Fat Tuesday, Weekend Gourmet, Traditional Tuesdays , Seasonal Inspiration, Made from Scratch mondayrules, Pennywise Platter, Tuesday Talent show,  Farmgirl Friday,  Anti-procrastination Tuesday, Teach me Tuesday,  Homestead Barn Hop, Friday Favorites,  Made by you Monday, Homemaking link-up,  Fight Back Friday, Make your Own Monday, Friday Food Flicks, Pity Party, Whole Food Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesday, Gluten Free Wednesdays, Made from Scratch Tuesdays, My Meatless Mondays, Sugar Free Sunday, Melt in your Mouth Monday, Meatless Monday, Mouthwatering Monday, Tasty Tuesday  Tidbits, What’s cooking Wednesday, Tempt my tummy tuesday, Milk and Cuddles, Creative juice Thursday, Make ahead monday, and What I Ate Wednesday  sign up for a free chance to win a sprouted grain class!

~stay gutsy, caroline


26 thoughts on “GAPS pancakes

  1. Hey Caroline,

    We’re so glad you posted to Freaky Friday! I’m going to recommend that you re-post this to this week’s carnival (usually opens up on Thursday night) so that it will receive more exposure. Freaky Friday tends to receive the most hits on Friday and Saturday.

    “See you” soon!

  2. Caroline, thanks for posting this on FF. I poked around your blog a bit and noticed you are new to this — welcome. We are only about 8 months into it too. It’s fun and educational all at the same time. Keep up the good work and be yourself. You have a lot to offer. 🙂

  3. Wow! Those look sensational! And thank you for posting to ‘Made From Scratch’ Monday. I appreciate your entry and hope to see you back again next week. This was our first Monday so I hope that it will gain more attention as the weeks go by.
    I’m unable to make this particular recipe due to the egg, unless you have a substitute that you think would work well. I recently made a white cake from scratch, using vegan-mayo in place of the egg whites. It tasted great, but didn’t raise much. I have tried this in pancakes and the inside just doesn’t seem to cook. I keep trying though 🙂

    • Hello! thanks for looking at my blog 🙂 yes i do have a substitute for eggs, try ground chia seeds or ground flaxseeds in a little water to make an “egg” – they may bot be as fluffy but it is worth a try..i can try it out and post results for you

      -1TBS chia seeds (ground or unground)+ 1/4 cub water = 1 egg …try this 🙂 it worked for me in muffins for a little girl i babysit!

  4. Great recipe! I haven’t heard of the GAPS diet till now. Thanks for linking up with me for Friday Favorites! Please come back and link up again this week!

    • Hello! thanks for stopping by! GAPS stands for Gut and Psychology syndrome…i will explain it in another post. GAPS is a diet to heal food sensitivities! it is GREAT and stay tuned so you can learn a bit more about it her on my blog.

  5. I found your blog via a link-up over at Christian Mommy Blogger. I am also on the GAPS diet. I’m on Phase 4 of the intro stage. I LOVe the pancakse and mine always come out so thin. So I might try these…but you are right, they taste so good. Love and hugs from the ocean shores of California, Heather 🙂

  6. Caroline, Great Blog! I love the step by step instructions and your chatty style. Keep up the good work and I look forward to reading more. I really like trying recipes that are tried and true from other GAPSters!

    Deb in NM

    • THanks for stopping by! i try my recipes on GAPSters (me and my mom) as well as my non GAPS sisters and brother and dad and a lot of them they approve too. My sisters favorite is the pancakes..she even requests them sometimes 🙂

  7. Pingback: Friday Food Flicks — A Food-Inspired Photo Link Up For 1/27/12 | Traditional Foods

    • Yes i just posted my recipe there! congratulations with your second child! i am a second child and i know how fun it is to have sibling!! 🙂 i will keep in mind that you need freezer recipes!

  8. These look so tasty! I’m back on Intro (because I started my son on it, and I didn’t feel right having him do it alone) but when I get to this point, I’ll definitely have to try them. I am already drooling over them…… 🙂

    Post more recipes!

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