GAPS Pancakes (grain free, dairy free)
Can you imagine it? Pancakes-w/o flour?
I remember the first time I heard of GAPS pancakes- it was hard for me to conceptualize that one could even make pancakes without flour!
At the time I watched a youtube of a lady making the tiny toonie size pancakes and the whole idea seemed time consuming and delicate -so I never bothered.
This year though, as our family speeds through the intro stages for a digestive reset, I decided to give them a try. As you can see from the photo, they are a wee bit overcooked (I was busily flipping pancakes and whipping up answers in our Cultured Kitchen forum at the same time)!
The recipe is adapted from Internal Bliss– my version includes baked squash for more depth and nutrition. These are totally delicious and BTW- you can’t taste the squash! These are kid tested and approved (and my kids are totally squash phobic)!
GAPS Pancakes
(adapted from Internal Bliss Cookbook)
makes 10-15 med pancakes
What you will need:
1 very ripe and large banana
2 heaping tablespoons of peanut butter (seed or other nut butters would work well too)
3 whole eggs
the end of a squash cooked (see photo below)
pinch or two of unrefined sea salt
ghee (clarified butter)
How to do it:
1) Puree all ingredients in a food processor.
2) Add more nut butter if you guess that the batter is too thin (but as you can see from the consistency in the photo, the batter is quite runny and mine still flipped fine on a stainless steel pan)!
3) Turn your element onto medium heat and add generous amounts of ghee (let the ghee heat up before pouring the batter to avoid having it stick to the pan).
4) Let the top of the pancake bubble evenly before flipping.
5) Serve with a pat of ghee on top and drizzled honey.
If you are interested in learning more about our upcoming ‘getting started with GAPS’ e-course, get on the wait list!
