|January 24, 2012||Posted by Caroline Lunger under breakfast|
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 tim,e so I got started. (I had a little fun making the picture as well!)
Step by step:
I always like to look at recipes with step by step pictures, I think 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.
Taste like “donuts”!
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 cup of almond flour
1/2 tsp Sea salt
1 Tbsp cinnamon
1/4 cup dried shredded coconut
1.) Separate 5 eggs into yolks (small bowl) and whites (medium bowl).
3.) Add in 1/2 tsp of celtic sea salt and 1 Tbsp of cinnamon into the big bowl.
4.) Start to beat the eggs until they look like this, nice and stiff!
5.) Add in egg yolks and 1/4 cup of dried coconut (optional) into pumpkin/almond flour mix (big bowl).
6.) Fold in the egg whites-fold until incorporated fully.
7.) Get your cast iron pan buttered, this is big pan and I used about 3 Tbsp, you need a lot so they don’t stick. Be generous with the butter (otherwise they will stick)! Keep your pan at medium heat.
8.) Pour in a spoonful, don’t make them huge because they can be messy to flip, sometimes I make really small ones for fun!
9.) Flip when they start to turn brown on the bottom (this happens after about 1 min of bubbles forming around pancakes). 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! **
10.) Serve and eat! I sprinkled them with dried unsweetened coconut and cinnamon- you can also top with coconut whipped cream! YUMMY! they make the kitchen smell wonderful too.
** 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 vanilla honey! get creative
You can substitute pureed squash for the pumpkin and use almond butter- (learn how to make it here) 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