Being on the GAPS diet for about 6 months now, I miss pancakes that taste like “real” pancakes! You know, the ones with syrup dripping off of them and LOTS OF BUTTER! It was my family’s go to for Saturday mornings, (or every morning in the summertime!)
Now a days it seems all we ever eat is eggs! I try to switch it up a bit by making omelettes some mornings, and scrambled cheesy eggs the next, but my kids are still getting really sick of eggs EVERY DAY.
I seem to fashion all of my recipes from this amazing recipe for chocolate donuts from running to the kitchen.com. Until seeing Gina’s post, I never thought of whipping egg whites to make almond flour baked goods more fluffy and “normal” tasting. It makes my baked goods turn into airy fluffy yumminess instead of clumps of clay.
Though, it doesn’t work on pancakes (sigh). Never the less, these pancakes are a breath of fresh air when it comes to sticking to your GAPS diet (or whatever diet you are on that includes these ingredients.) Let me know what you think in the comments. I’d love to hear from you!
Paleo/GAPS Blueberry Muffin Pancakes
Author: Blissful Healing Home
Prep time: 10 minutes
Cook time: 2 minutes
Makes 6, four-inch pancakes
5 farm fresh eggs, lightly beaten
1/2 cup coconut oil, melted
1/4 cup raw honey
1 Tbs gluten-free vanilla extract (Thisis my favorite kind.)
2 cups almond flour, lightly packed (I use Honeyville Blanched Almond Flour.)
1 tsp baking soda
1 pinch unrefined sea salt
1 cup fresh or frozen blueberries (If frozen, thaw in warm water for a couple minutes.)
Place your pancake pan on low to medium heat.
Mix the wet ingredients first, holding out the blueberries.
Melt the coconut oil in a small sauce pan, then add the honey to it to soften for a minute before adding to the bowl.
Add the eggs and vanilla and beat them all together.
Add the dry ingredients one by one to the wet ingredients.
Mix well to combine.
Add butter or coconut oil to the pan to keep pancakes from sticking.
Use a 1/3 measuring cup to scoop out the pancake batter and pour into the pan.
Add blueberries to cover the top.
Carefully turn them over with a super flat spatula.
When you think they are done, put your finger on the top and push down a little to test doneness. If your finger breaks the surface and goo comes out, it isn’t done yet 😉
When done, add butter or ghee, and honey (if you are on GAPS) or any topping of your choice. Enjoy!
Special Notes: These pancakes are slightly delicate and fragile, so keep them small!
They take a little extra time to cook through, so keep the pan temperature on low so they won’t burn and practice careful flipping techniques. It may take you a little while to grasp the hang of it all, but don’t worry. You got this! I believe in you!!! And these pancakes are worth the effort!
Disclosure of Material Connection: I am an affiliate marketing partner with Amazon.com and will receive a modest compensation from this post if you click on my links and buy from them. However, I only recommend products that I use personally and love! Thank you for supporting me! I am disclosing this in accordance with the Federal Trade Commission’s16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”