GAPS PANCAKES

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These simple pumpkin and almond butter pancakes are a delicious way to bring a little variety to the GAPS table. They’re soft, satisfying and easy to make ahead, making them equally lovely for breakfast or as a nourishing snack. Serve warm with cultured cream, homemade yoghurt or a little butter for an especially delicious GAPS-friendly treat.

Equipment:

Baking pan
Blender
Spoon
Frying Pan
Spatula
Plate

Ingredients:

1 cup cooked pumpkin
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
½ cup nut butter
Pinch sea salt
Butter for cooking

Prep: 20 min

Directions:

Blend the first 6 ingredients to make the batter
Melt butter in a pan
Spoon about a tablespoon of batter for each pancake into the frying pan
Let it cook for a few minutes on the first side until bubbles appear
Test if it is ready to flip; don’t flip too soon!

Notes:

Suitable from GAPS Intro - Stage 3
Optional - serve with homemade yoghurt, cultured cream, honey or kefir
Stack the pancakes and drizzle with honey - yum!

Storage Tips:

Store in fridge or freezer

GAPS Pancakes

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