Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, February 21, 2009
Light and Fluffy Intro Diet Pancakes with Lemon Honey Syrup
1 C pureed, cooked squash
1 C nut butter
1/2 tsp salt
1 T cinnamon
dash of cloves, nutmeg, and any other "pumpkin pie" type spice
Separate the eggs, and beat the whites until fluffy (soft peaks are fine). In a large bowl, mix together the 5 egg yolks, the squash, the nut butter, and the salt and spices. Blend thoroughly. Fold the egg whites into this mixture gently, so that the resulting batter is airy and light.
Cook on a well-greased griddle on a somewhat low heat, as they do burn easily. Flip them gently as they do not stay together as well as regular pancakes.
NOTE- Pancake batter provides a great opportunity to "hide" healthy ingredients. This morning, I blended in 2 T of beef marrow and about 1/4 of pureed mushroom soup, and the pancakes looked and tasted fine.
For the syrup, you will need:
1/4 C honey
juice of half a lemon
Combine the first two ingredients in a saucepan and heat over medium heat. They will heat up and become much thinner very quickly. Turn off heat, and add vanilla, if using. At this point you can further thin the syrup by adding in some filtered water.
This would also be good with a different fruit juice, such as pomegranate or cherry. The Knudsen's Just Juice line is supposed to be acceptable for GAPS, and this could offer some welcome variation.