Sunday morning at our house has always meant either Pancake or Waffles for breakfast. While we have never used mixes, we have experimented with lots of recipes. Pre-GAPS I had an amazing recipe that worked flawlessly as pancake or waffle batter (using white whole-wheat flour of course). With GAPS we tried several recipes and never got good results. Either the batter gummed up the waffle iron, or the pancakes were thin as crepes, or they were dull and flavorless. As with all of our recipes, we began with basic tenets we learned from a number of different recipes and adapted our own.
A flat, thin steel spatula (flat edge, very stiff, and thinner is better); cast iron or stainless steel griddle; Vitamix blender with pusher; 1/4 C disher or scoop; optional Waffle Iron
- 1/4 C coconut flour
- 6 large eggs
- 1/2 stick pastured butter
- 2 T raw honey
- 1/2 ripe banana (or homemade applesauce, pureed pumpkin, or other seasonal fruit)
- 1/4 t sea salt
- ground cinammon and nutmeg to taste
- Optional sauce: 1 lb. fresh or 12oz. frozen berries
- Preheat griddle
- Optional sauce: in a small saucepan, heat the berries (covered) over medum-low heat until bubbling. Stir often to prevent scorching.
- Combine all ingredients in blender. I usually add 1/2 of the wet ingredients, then the coconut flour, then the remainder of the wet ingredients (the flour tends to stick to the side of the blender). Blend until smooth and flour is well distributed. If you double, triple or quadruple the recipe, you may need to use the blender pusher to mix everything thoroughly.
- Grease the griddle using ghee or pastured butter. Pour 1/4 cup measures of batter onto griddle. Watch for bubbles and cooked edges, 2-3 minutes. Turn over and finish cooking (do not pat or flatten the pancakes), 1-2 minutes.
- Keep pancakes warmed with a tea towel or oven at 200degrees while cooking batches.
- Serve warm with pastured butter, berry sauce, my homemade sausage, and raw carrot sticks.
- OPTIONAL Waffles (we finally tried them this weekend!): preheat waffle iron on a medium heat setting- too high and they will burn and stick and generally cause mayhem. We have a Cuisinart Belgian waffle maker- I use 1/4C batter per quadrant (one waffle is essentially four pancakes)
EDIT: My kids have come to enjoy leftover pancakes used as “bread” for almond-butter and jam sandwiches for school lunches. So we never make less than a quadruple batch (the maximum batter I can make in the Vitamix blender)