One Cup Pancakes
This recipe has become one of my favorites lately as I am so excited to be able to eat something resembling a pancake that does not give me stomach pain. It is very simple to make too. You just need 1 cup of 3 different ingredients plus a little sea salt, hence the name. This recipe is also naturally gluten free, sugar free, dairy free, grain free, and low carb due to its simple ingredients.
Thanks to mother nature, these pancakes can easily be made savory or sweet. For savory, I recommend using yellow or green summer squash. A benefit to using these squashes is that you do not need to peel or remove seeds as they are easily blenderized. Using nut or seed butter that has no added sugars and adding a little extra sea salt also makes them more savory. For sweeter pancakes, I recommend using peeled, deseeded, and baked butternut, pumpkin or kabocha squash and adding in a dash of cinnamon or ginger. In a pinch, you can use canned pumpkin if you are able to digest it well and not concerned about oxalates.
As for types of nut or seed butters, I use unsweetened sunflower seed or cashew butter most of the time as both are easy to digest. I personally avoid peanut butter as I am not yet able to tolerate it on my gut healing journey. Peanuts are technically a legume so they are not part of the GAPS introduction diet or allowed on Whole 30 diet; however, peanuts are allowed on the Full GAPS diet. I recently started making these with raw almond butter thanks to more gut healing, and they are so delicious! It’s up to you what nut butter you’d like to in the pancakes.
My favorite toppings for these pancakes range from a smear of cashew or sunflower seed butter, yogurt or ghee with raw honey, to avocado and homemade salsa. The topping options are endless though!
This recipe was inspired by blending together 2 different GAPS introduction diet pancakes recipes that I have come to enjoy making, one from https://honestbody.com/how-to-make-gaps-diet-intro-pancakes/ and another found in The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet by Hilary Boynton and Mary G. Brackett.
Need large mixing bowl, electric mixer or 3.5 cup or larger food processor (or blender), large skillet or pancake griddle, 1 and 1/4 measuring cups, large spatula, wire rack
Makes around 14 small pancakes
Ingredients:
5 medium or 4 large pasture-raised eggs (equals 1 cup)
1 cup organic unsweetened nut or seed butter (see comment above)
1 cup cooked, well mashed squash (see comment above)
pinch of sea salt (optional)
about 1/8 teaspoon of ground cinnamon or ginger (optional)
organic unrefined coconut oil or ghee
Directions:
Divide egg yolks from egg whites. Put egg whites in large mixing bowl and beat with electric mixer until light and fluffy, resembling a Cool Whip consistency.
*You do not have to divide the eggs yolks and beat the whites separately. This just helps the pancakes be fluffier. Skip to step 2 if you do not mind flatter pancakes.
Mix egg yolks (or whole eggs), nut butter, squash, sea salt and spices in food processor (blender) or with electric mixer until well combined.
Pour all the batter in the food processor (scrap the sides well) into the large mixing bowl with the egg whites. Gently fold the batter into the egg whites doing your best to keep the batter airy. This helps keep the pancakes light and fluffy. The batter should be thick not runny.
*Skip this step if you did not separate the egg yolks and whites.
Heat pancake griddle or skillet to med-low heat. Keep on low heat as pancakes burn easily and well greased with coconut oil or ghee while cooking pancakes.
Use the 1/4 cup to scoop batter out of bowl onto griddle or skillet. Cook until see a few bubbles on top before flipping with spatula. Then cook another 1-2 minutes.
Let cool on wire rack a few minutes before eating. Let cool completely before storing or pancakes will stick together.
The pancakes keep well in the refrigerator 2-3 days or 2 weeks frozen. I recommend placing a layer of parchment paper between the pancakes when storing so they don’t stick together.
