The BEST Fluffy GAPS Pancakes (so far)

Jenny, a (goat) kid.

Yet another grain-free recipe. It's good though, since my grain-free followers have been a bit neglected of recipes from me lately. But, nobody would know if I didn't say - I don't eat but only a couple of the recipes I've made and posted here. That's why I took the blog name "Starvin' Chef". (My family suggested that name. They were making jokes that I'd shrivel away without them ;) ). Don't feel compelled to click on that link. Let me tell you - that blog is not very pretty right now. It's a Starvin' Blog as far as beauty goes. It just needs a little work when I get to it. Ok, ok . . .

Now this is what, the fourth GAPS pancake recipe on this blog? But it's the best so far. Not to mention the easiest, too.

Nice and fluffy, lightly sweet pancakes with a touch of cinnamon - yum! These do not require a whole lot of almond flour, therefore are not dense, and are healthy with so many eggs.

So, to my GAPS visitors ~ enjoy some healthy sweetness today with this quick and easy recipe!

This recipe is "Starvin' Chef" approved ;).

Fluffy and Sweet Pancakes (GAPS, Grain, Sugar, Soy, Dairy, etc. Free)

5 eggs
1/4 cup honey
1 1/2 cups almond meal/flour, approximately
1/2 teaspoon salt
1/4 teaspoon baking soda*

Whisk all ingredients together well, adding flour as needed. Cook on a pan or griddle with some coconut oil, flipping pancake to cook through.**

Notes:
*Since baking soda, on the GAPS diet, is not supposed to be used in excessive amounts, I'm sure you could omit it and be just fine.
**We usually make small pancakes (probably about 3 inches across), but if you make them bigger you may have more flipping problems.


~ Hanunyah

31 for 21: Chocolate Chip Pancake Muffins

I know I already did a post for today, but I wanted to do 2 in one day because of the first day that I didn't post a recipe - so here's the 31st recipe!

Well, here is the last post for October. I hope you enjoyed all the recipes, and to end it here is another great recipe that my oldest sister made. I'll post the pictures I took, and you can skip over to her blog for the recipe - Chocolate Chip Pancake Muffins.

Here are the links to the blogs of those in my family who did the challenge -
Life on the Ranch - my mom
Got Down Syndrome - my oldest sister
Good Goats - another sister of mine

Also, to see everyone else's blogs who did the challenge, go to Unringing the Bell.

Thanks for following along as we live out life with our blessing!! I hope you had a sweet ending to the month!

Goodnight,
~ Hanunyah

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Bread Pudding

Tuesday some friends came over to butcher a pig. I made this while they were here, and as soon as I cut it and said that they could have some, it was like the locusts came in! It was only about 5 minutes until the pan looked like this, and it was a 10x13 inch pan (a doubled recipe)! -

So, I guess it was good! I sliced a peach over the bread (before baking), and the one time I made it before I used the raisins. Old, dry pancakes work well in this recipe (that's what I used the first time, and the second time I used pancakes and "rice bread" - cornbread recipe, with rice flour instead of cornmeal).

Bread Pudding (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

7 slices worth of old GF, DF, CF bread, pancakes or rice bread*
2 tablespoons oil
raisins or fruit (optional)
4 eggs
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon maple (or vanilla) extract
2 cups goat milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8x8 inch baking pan*. Drizzle oil over bread. If desired, sprinkle with raisins or sliced fruit.
3. In a medium mixing bowl, beat the eggs, sugar, spices and maple extract. Add the milk and beat until well mixed. Pour over bread.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Notes:
*The bread - if you're not sure how much bread to use, just fill the pan with pieces of the bread product you're using until the pan is about 2/3 full. My family liked it with more bread, so it wasn't so gooey like a custard, but it was actually kind of spongy. They liked it like that, but if you like it more like a custard, then you may use less bread. I hope that makes sense ;).
**The baking pan - I used a 6x11 inch pan for when I didn't double the recipe, and a 10x13 inch pan when I doubled it. If you double it, you'll have to bake it longer. I don't know how much longer I baked it when I doubled it, I just left it in the oven until it was done.

Gluten-free, Dairy-free, Corn-free bread pudding, before "the locusts" came ;).

~ Hanunyah

Light & Fluffy Pancakes (GAPS)

Update February 23, 2012: I notice this recipe is getting a lot of attention from Facebook ;), but haven't seen where people are posting it (?). Anyway, I want to direct your attention to a new GAPS pancake recipe we developed that is MUCH better. That may be found here - The BEST Fluffy GAPS Pancakes (so far). Thanks for visiting!

We just made these tonight and they are really good! Nice and fluffy and taste like a pancake. The other peanut butter squash pancake recipe I posted here were okay, but not like these. We didn't make the syrup, but I'm sure it would be good!

Light and Fluffy Pancakes (GAPS legal)
From: Internal Bliss


1 cup cooked squash, pureed
1 cup nut butter (we used a few Tbls of peanut butter)
5 eggs
1/2 tsp salt
1 Tbsp cinnamon
Dash of spice (cloves, nutmeg, and any other "pumpkin pie" type spice)
Ghee or other cooking fat

For the syrup:
1/4 cup honey
1/2 lemon, juiced
vanilla extract (optional)

1. Separate the eggs, putting the whites into one large bowl and the yolks into a separate large bowl.
2. Add the remaining ingredients to the egg yolks and mix together.
3. Beat the whites until soft peaks form, and then fold them into the yolk mixture.
4. Fry in fat using a griddle or in a skillet on medium to low heat, as they can burn easily.
5. To make the syrup, combine the syrup ingredients in a saucepan and warm until the honey is soft enough to stir in.

*When cold, these pancakes work well to make sandwiches.


~ Hanunyah

Peanut Butter Almond Pancakes (GAPS)

Update February 23, 2012: This recipe was good, but a new recipe we made is much better - which may be found here - The BEST Fluffy GAPS Pancakes (so far).

I made up this recipe just a couple hours ago . . . we made other (non-GAPS) pancakes, and decided to make some for the GAPS people, too. They are actually pretty good.

Peanut Butter Almond Pancakes (GAPS legal)


1 1/3 cups almond meal
2 eggs
1/3 cup peanut butter
1/3 cup water

Mix all together and cook in homemade lard or coconut oil.


~ Hanunyah

Peanut Butter Squash Pancakes (GAPS Intro)

Update February 23, 2012: For a easy, yummy and much fluffier GAPS pancake recipe we use you may go here - The BEST Fluffy GAPS Pancakes (so far).

My brother likes these in yogurt or plain.

This what we do - my sister usually makes them, she doesn't really measure anything, so this is just about what it looks like she puts in ;).

Peanut Butter Squash Pancakes


In a food processor mix together until smooth a steamed acorn squash, butternut squash or pumpkin (a couple cups worth), 2 or 3 eggs and about 1/4 cup peanut butter (or other nut butter, no additives). You don't have to use a food processor, that's just what we found easiest. You can also add a banana in it. Cook in coconut oil, don't burn. If they are crumbly, add more peanut butter. You can also add a little honey if they need a sweetener.

We made these today without eggs (we didn't have any GAPS eggs), so we ate it like pudding - very good!

~ Hanunyah

Buttermilk Cornmeal Pancakes

Here is a recipe that we have made fairly often since going gluten-free.

Buttermilk Cornmeal Pancakes (Gluten-free)

Makes 30 small pancakes (we quadruple this recipe when it's made for our family ;)!)

Ingredients:

1 1/4 cups cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk (or if you don't have buttermilk, just use milk, which is what we typically do)

1/4 cup oil

2 eggs

Directions:

Mix together in a bowl: corn meal, salt, baking powder and baking soda. Combine the buttermilk (or milk), oil and eggs. Stir into dry ingredients. Bake on hot, lightly greased pan or griddle.

~ Hanunyah

31 for 21 Blog Challenge!