Yesterday was Shrove Tuesday celebrated as pancake day in the UK.
It caught me unawares and I had thought I had gotten over starchy food until the subject of pancakes reared its ugly head.
I was feeling exhausted and didn't have the stuff to make ordinary flour pancakes which my son wanted (nor did I think I could cope with watching the family eat them) neither did I have the energy to make an alternative. However my 10yr old persuaded me that he would eat 'different pancakes' just 'please could he have some'.

So I googled various recipes and after much deliberation hit on this one it is a GAPS recipe and as I am planning on giving GAPS a go in the next month or so I decided to try it. I was very doubtful and reslly didn't think it would work or meet expectations for those including me wanting the taste of ordinary pancakes. I was amazed when not only did they look like pancakes (thats the UK kind more like crepes I think to you in the US whose seem to be thicker and smaller) but the taste though not the equivalent went down well to. In fact hubby declared they were better much to my suprise.

The recipe can be googled as it is on the GAPS website but here it is with what I did as it is a vague recipe.

2 medium eggs
Winter squash, marrow or courgette steamed and pureed
I used 1/2 a courgette
Add some eggs I used 2 medium eggs
Add 1-2 tbsp animal fat I used butter you could use coconut oil
Mix well
Add as much nut buter as the mixture requires until it is like thin porridge I used at least 1/2 a 170g jar of cashew (starchy) nut butter as it was all I had.
Fry in coconut oil

I was worried when I added the courgette as the whole mixture went green uh oh but luckily that changed when I added the nut butter. I maybe made the mix too liquidy as there are no specific quantities given but the end result worked.

I left this to stand for a while and gave it a quick mix again before cooking purely because that is what I do with ordinary pancake mixture.
We treated the batter like normal batter and used a ladle full per pancake in a hot cast iron pan and they worked perfectly. This made a approx 4 7" thin pancakes.
We tend to just have lemon and sugar on our pancakes I wasn't so sure it worked as well with these but I was going easy on the sugar. everyone else thought they were great.
Result!

That sounds great, I'll have to try it for sure.
I just watched a special today on EWTN about Shrove Tuesday/ Fat Tuesay and the woman said in the UK they have lemon and brown sugar on their pancakes on Shrove Tuesday. I had nevr heard of that until today.

Have you tried almond butter, egg and sugar together? It makes a almond butter cookie that comes out pretty good. Heat at 350 for 8-10 minutes. I like em.

Well, I will let you know when I try your pancake recipe. I have pure maple syrup already.

take care.

Hi Vals mum,
I haven't tried an almond flour version but I am intending to as well as a coconut flour version Then we can all decide which we like best.

Grumpyally- My mom's British and to this day the only thing I can eat on my pancakes is lemon and sugar. Here in the states, waitresses look at you kind of funny when you ask for a little lemon and sugar to put on your pancakes. I'm going to try your recipe, it sounds really good.

Valsmum- Can you give us the measurements for your almond cookies?

Teri

I am interested to try this... but doesn't it defeat the purpose if you add a load of starchy nut butter?

I have tried to make pancakes from almond meal before but they just turn out to be a complete disaster.

Hi Philsta,

Yes it does but that was all I had. I am planning to make my own nut butter from unroasted nuts next time which if raw should be ok if you can take nuts. I have been using (bought) almond butter in baking but I had run out when it came to making the pancakes. I have only recently read that roasted nuts can be bad. I dont think the almond butter affected me.