I don’t know about you, but I LOVE pancakes. These pancakes are GAPS friendly, Paleo friendly, Dairy Free and Gluten Free, oh, and vegetarian (not vegan). I personally think they are the closest thing to regular pancakes, but I haven’t had real pancakes in a LONG time. In my opinion, almond flour is too heavy and dense; and coconut flour has its own texture/taste issues. This recipe uses walnuts as a base, so if you are allergic or sensitive, skip this recipe altogether.
1 cup walnuts (I recommend soaking and dehydrating according to Nourishing Traditions/Weston A Price, or buy them already soaked and dehydrated, like I do)
Use the food processor to grind them into a nut butter (or close to it.)
Add four eggs and continue to process.
Add 1 tsp baking soda
pinch of salt (I love pink himalayan salt)
1-2 Tbsp raw honey
Mix all the ingredients before pouring batter to make pancakes each time (the walnut butter likes to separate and sink to the bottom.)
Double the recipe or triple it to store for additional meals! I love to use them in place of bread.
Sadly the ginger snap cookies caused some trouble with Eby, so almond flour is out for us. That’s okay because I like pistachios better.
Mornings are my most productive times. This morning I whipped up this pistachio flat bread that we all love, even my picky grandma! It’s a great snack for days like today when I know we will be away from home.
3/4 c pistachios
1/3 c applesauce
1 tsp baking soda
Pinch of salt
1 tsp apple cider vinegar
Take 3/4 cup pistachios (already soaked and dehydrated) and put them in a food processor ( or coffee grinder or “super” blender). Blend until you get your desired texture. I chose to only blend for a short time which resulted in a bread with a multigrain texture. If you prefer a smoother, less textured bread, process till the nuts are close to a nut butter.
Pour processed pistachios into bowl and add 1/3 c applesauce. I use homemade, and unsweetened. Combine.
Add a pinch of salt. (I prefer real salt or Himalayan pink salt for added minerals).
Add a tsp of baking soda, a tsp of apple cider vinegar, one egg and mix well.
Line a baking sheet with parchment paper. I put tallow on it as my nonstick oil of choice.
Pour batter onto greased parchment paper and even out with spoon. I spread it into a circle or rectangle depending on my mood.
Put in oven at 350. Bake till firm enough to flip without crumbling.
Variation on this: add a sweetener for a yummy sweet bread. (This recipe is already mildly sweet, but if I’m craving more of a dessert like treat, I add rapadura when I mix the batter)
I love sugar, but its not good for the body. I try to avoid it as much as possible. This was a whole lot easier before Eby. She is sensitive to honey, maple syrup, and palm sugar, my three go to sweeteners. So, in avoiding Eby’s trigger foods, I introduced rapadura and sucanat into my pantry. These are natural unrefined sugars, so they contain some vitamins and nutrients that white sugar doesn’t.
I basically had to relearn baking all over again since Eby was born.
Here is the recipe I developed for Eby’s birthday cake and cupcakes:
2 cups cooked red lentils
1/4 cup applesauce
1 1/2 cup rapadura or sucanat
pinch of salt
tsp of baking soda
6 egg yolks ( I tried whole eggs and it was too moist)
Put all the ingredients in the blender and blend until smooth. Pour into cake pan or muffin papers in a muffin pan. Bake at 350 till done. The tops will look brown before done. Make sure the inside is no longer wet using a toothpick.
rapadura (blend in blender and sift so it isn’t grainy)
red beet juice to color (optional)
Mix together with a hand mixer or stand mixer till you get desired texture and sweetness.
Everyone who tried the cupcakes loved them! And they DON’T taste like lentils. In my opinion, they taste like whoopie pies (They are a Lancaster County staple.). These are great for those with or without food sensitivities!