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 pictures.it 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 stick..be 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
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~stay gutsy, caroline