I came down with a cold yesterday and talked myself out of making pancakes for breakfast. Today I realized that I would need something quick for breakfast before work tomorrow so I thought I’d go ahead and make some pancakes today. I didn’t have any bananas thawed so I decided to try a new recipe rather than our standby Blogilates version: Fluffy Little Almond Flour Pancakes. I’ve made several of Kelly’s recipes before and they have always turned out well so I decided to go ahead and quadruple the recipe so we could have enough to last us for several days (as written, the recipe makes about 20 small pancakes which I figured would serve our family of three for one meal).
The recipe calls for maple syrup, which is not GAPS-legal. I have trouble keeping honey and applesauce from browning too quickly when I make pancakes in my cast iron pans, but I decided to make the recipe subbing honey for the maple syrup and tweaking as necessary later.
The recipe says to beat the egg whites until very foamy. I beat them with a hand mixer until they looked about like so:
They didn’t hold any kind of soft peak but had a consistent texture with small bubbles throughout. I mixed the rest of the ingredients as followed and cooked the pancakes in cast iron skillets, using a small cookie scoop to keep the batter a uniform size for each pancake.
They help their shape pretty well in the pan and didn’t run all over the place. That was nice! They really stuck together if I placed them to closely, though. I spent a considerable amount of time trying to separate the pancakes without ruining them. :/ If I had to choose between saving time by putting pancakes more closely together or having perfect pancakes, I’d still make the same choice. If I was just making one batch I might take the time and keep spacing distanced better but I never just make one batch! :)
I overbrowned most of the pancakes. I have found that I have better success when I use banana as a sweetener in pancakes rather than honey or applesauce so next time I make these I will try using one mashed banana for a quadruple recipe. That’s right: there will be a next time.
Verdict: These pancakes didn’t have the most spectacular flavor on their own, but pancakes are really just a vehicle for toppings in my opinion. These pancakes don’t run in the pan, they flip easily, and they don’t crumble easily after they are cooked. They have a mild taste and a pretty good texture. You really can’t ask much more than that for a GAPS pancake. I think these would be a great option when you are serving one or two family members a GAPS breakfast and the rest of the family is having regular pancakes. However: overbrowning is a challenge. I am hoping that the addition of some banana will lower the risk of burning and add some flavor and smoothness of texture to make this a really top-notch breakfast. I will make these again.
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