I LOVE this recipe. My child loves it. My husband loves it. You can serve these for breakfast. You can serve them as snacks. They are delicious alone (naked, that is)…they are even better topped with pastured butter…or fermented apple butter…or coconut butter…or homemade yogurt cream cheese (add some honey to the cheese and you’ve hit nirvana, again!)
This is an adaptation from the new GAPS (Gut and Psychology Syndrome) cookbook released last year called Internal Bliss. It is a good first effort to provide GAPS-friendly recipes for those on the full diet. I am trying out the recipes that look good to me and will let you know how it goes.
As some of you know, the GAPS program by Dr. Natasha Campbell-McBride is a comprehensive program that heals the gut by eliminating certain foods (more than gluten), and serving nourishing, traditional food. (Check out my earlier post about meeting Dr. Campbell-McBride at Wise Traditions 2010.) There are no grains in the diet or starchy vegetables, no sugar, and no processed food. It relies heavily on nuts and eggs…but only after going through an introductory diet that heals the gut and builds up the gut flora. If you or your child have a nut allergy or egg allergy, the GAPS program is for you. (Unless you go into anaphylactic shock, that is. )
So these pancakes are GOOD FOR EVERYONE who can eat nuts…not just folks that are GF or grain free. They are especially good for growing children because they are very high in protein and good fat and easy to digest. Enjoy!
Nut Butter Pancakes
1 very ripe banana (very ripe means with lots of brown spots on it!)
2-3 Tablespoons nut butter (try peanut butter, almond, cashew!)
3 pastured eggs
water to thin if desired
pastured butter, coconut oil, ghee, coconut ghee, or other healthy fat as needed for the pan
Beat the eggs in one bowl. Mash the banana with a fork in another bowl. Add the nut butter and eggs to the banana and blend well. (You may use a fork for this. A hand blender will make a smoother consistency and eliminate lumps. I don’t mind lumps, so I use a fork!)
Grease a cast iron skillet well and bring to medium heat.
Use a tablespoon to pour pancakes onto skillet. Cook until done on one side, 1-2 minutes. Flip and cook about a minute on the other side.
DEEELISH! I suggest you make a double recipe so that you may keep some in the refrigerator for snacks! You may also vary the size if you like–silver dollar size is nice for kids! and you! 😉 I would have taken a picture, but I turned around and they were gone, folks! Next time!
P.S. If anyone would like assistance implementing the GAPS program, contact me.