Better than Doughnuts Pancakes

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Pancakes

All right, bit of a private joke there but I couldn't think of a good name for these pancakes and I thought that would work great.  I'm trying to persuade my dear husband to try GAPS for just one month and his latest food crush has been raspberry filled doughnuts. My mom hasn't had doughnuts or pancakes for years, maybe even decades so this morning after eating one of these pancakes she pronounced them better than doughnuts!  🙂 Of course my husband begged to differ, although he did say that the next time I make them he'd like to have three, instead of only one (when I offered them to him he said he didn't really like pancakes and would just take one).

This is my first created from scratch pancake recipe, I've always either used a recipe as it was written, or modified one that I thought would do well after revision. And of course there are the GAPS Squash Pancakes which I demonstrated making in two videos.  I had pureed butternut squash on hand and a hankering for pancakes and now I have a new pancake recipe!  These turned out really nice.

They hold up well during the cooking process and are golden brown. Just beautiful and so delicious.

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Better Than Doughnuts Pancakes

Makes 7 – 4″ pancakes

Tip: Be sure to use a spatula that is wide enough as it will support your pancakes better when you are flipping them. I use one like this one here: Good Cook Epicure Jumbo Turner (Amazon Affiliate Link)

Whisk eggs until thoroughly scrambled.  Add other ingredients and whisk thoroughly.

Heat your griddle, I use a cast iron griddle Cast-Iron Round Griddle (Amazon Affiliate Link). Use plenty of butter or coconut oil before putting batter onto it.

When the griddle is nice and hot (butter will be bubbly), place 1/4 cup of batter onto the griddle and smooth into a circle.

Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.

Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.

Enjoy with a pile of bacon and eggs!

Better than Doughnuts Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 7
 
Grain-free, gluten-free pancakes that are light and fluffy. So delicious!
Ingredients
  • ½ cup pureed butternut squash
  • 3 large whole eggs
  • 3 tablespoons coconut oil
  • ½ cup almond flour, packed
  • ½ teaspoon baking soda
Instructions
  1. Whisk eggs until thoroughly scrambled. Add other ingredients and whisk thoroughly.
  2. Heat your griddle, I use a cast iron griddle. Use plenty of butter or coconut oil before putting batter onto it.
  3. When the griddle is nice and hot (butter will be bubbly), place ¼ cup of batter onto the griddle and smooth into a circle.
  4. Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.
  5. Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  6. Enjoy with a pile of bacon and eggs!

 

 

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7 comments to Better than Doughnuts Pancakes

  • Stephanie W.

    These sound great, especially since we have many butternut squash right now! I’ll definitely have to try these; they sound easy, too. Thank you!

    [Reply]

    Starlene Reply:

    Stephanie!! Oh to be in your shoes! We love butternut squash here with a passion. It has just gone on sale in the local grocery stores for 99 cents a pound and we will be lucky to see if for much less than that. I have tried to grow it in my garden but don’t seem to have a lot of luck with it. I just realized though that we have a wild bee hive on our property so maybe that will help to have bees closer… I’ve always had to hand pollinate my squash plants. I hope you like the Pumpkin Poppers! ~Starlene

    [Reply]

  • Monica Overlock

    I made these with some leftover butternut squash & they were a hit. Even with my not thrilled with GAPS husband. They’ve been requested again.

    [Reply]

    Starlene Reply:

    Awesome!! That’s what I experienced, too. Requests for more each time I made them! Thanks for the feedback, Monica! ~Starlene

    [Reply]

  • Lilia Mendez

    Hi! Because I´m oxalate sensitive I cannot use almond flour. Any other flour suggestion?

    Thanks!

    [Reply]

    Starlene Reply:

    Lilia, do you have to avoid all nuts?

    [Reply]

  • Lilia Mendez

    Yes. All nuts except chestnuts have high oxalate content.

    [Reply]

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