I tweaked this recipe this morning to try a new batch of GAPS pancakes. To make four servings, I blended together:
- 2 overripe bananas (about 1 cup mashed)
- 1 1/4 cup egg whites (leftover from other recipes) and whole eggs
- 1/4 cup almond flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
Then I cooked them in plenty of chicken fat. :) I poured about a tablespoon of batter for each pancake and flipped when starting to brown at the edges.
Verdict: a keeper! The kids liked them a lot and didn’t ask for extra sweetener on top. I think it would be supper easy to add in shredded squash or pumpkin, and maybe even nut butter instead of almond flour. If you leave out the cinnamon, these pancakes could be served for the GAPS Intro diet as soon as eggs and nuts can be tolerated. I’ll make these again.
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