Nut Butter Pancakes or Waffles for Full GAPS

Nut butter pancakes or waffles start with five batter ingredients: prepared nut butter, eggs, homemade yogurt, vanilla, and a little honey. Whisk them in one bowl, then choose a skillet or waffle iron. For pancakes, the measured ghee coats the skillet; it does not go into the batter.

I homeschool and work second shift, so knowing what needs to be ready beforehand matters to me. This breakfast takes about twenty minutes with the nut butter, yogurt, vanilla, and ghee already made. Plan those separate preparations ahead so the twenty-minute estimate fits what is ready in your kitchen.

Ingredients for Four Servings

• 1 cup prepared creamy peanut or almond butter: Use the finished spread, stirred evenly before measuring.
• 4 large eggs: Beat them gently before whisking them into the nut butter.
• 2 teaspoons homemade vanilla extract: Use plain extract without added sugar or non-GAPS ingredients.
• ¼ cup plain homemade 24-hour yogurt: Measure finished, chilled yogurt.
• 1 tablespoon raw honey: This is the measured sweetener in the batter.
• 1 tablespoon homemade ghee, for pancakes: Keep it separate from the five batter ingredients.

Use properly prepared fermented peanut butter or prepared almond butter, choosing one for the cup you measure. Choose a butter made from properly prepared nuts. A label listing only nuts does not tell you how they were soaked, sprouted, or fermented. The linked recipes explain their whole-nut preparations; measure the finished butter for this batter.

The homemade 24-hour yogurt is a separate dairy preparation. My go-to yogurt maker is the Luvele, as shown in that recipe. Have the finished yogurt ready before mixing the batter.

Keep the homemade vanilla extract and homemade ghee ready too. Use a measuring spoon for the honey rather than adding an unmeasured drizzle. The honey will be cooked with the batter.

Mix the Batter Before Cooking

Stir the finished nut butter so the portion you measure has an even consistency. Put it in a mixing bowl with the gently beaten eggs, vanilla, yogurt, and honey. Whisk thoroughly, scraping around the sides as needed, until there are no separate streaks of egg, yogurt, or nut butter.

The mixture should be cohesive and spoonable. A stiff patch of chilled nut butter needs more mixing before you judge the whole bowl. Keep the written quantities rather than thinning the batter with extra water, milk, or oil.

Cook Small Skillet Pancakes

Heat a large skillet over medium heat. Add half the measured ghee, which is 1½ teaspoons at 1×, and let it melt. Swirl the skillet so the fat coats the cooking surface.

Ladle in small rounds of batter, leaving enough room to slide a thin spatula beneath each one. Let the first side cook until the underside is golden and the edges begin to look set. Lift an edge gently to check the color before trying to turn it.

Flip carefully and cook the second side until golden and the center holds together. If the surface is coloring before the middle sets, reduce the heat and give it more time. A browned outside alone does not mean a wet center is finished.

Repeat with the remaining batter, using the rest of the measured ghee as needed for the later batches. Keep the rounds small enough to turn comfortably. The recipe serves four, but the number of pancakes depends on how much batter you ladle for each one.

Or Use the Same Batter for Waffles

Preheat a waffle iron according to its instructions. Spoon in a suitable amount of the mixed batter, leaving room for it to spread when the lid closes. Cook until the waffle is golden, set, and releases cleanly from the plates.

The skillet ghee is not added to this batter. Follow your waffle iron’s directions for its cooking surface. Portion sizes and cooking time vary with the iron. Use its capacity instructions and the golden, set surface to guide each batch. Repeat until you have used the bowl of batter.

Where This Fits on GAPS

This is a Full GAPS recipe after prepared nuts, eggs, fermented dairy, honey, and the other ingredients have been introduced and tolerated. It is not the three-ingredient squash pancake used in Intro Stage 3. The two recipes have different ingredients.

Keep nut-based baking occasional rather than letting it replace the soups, meat, vegetables, and other meals that make up your GAPS diet. This yogurt version contains eggs and dairy. The peanut option contains peanuts; the almond option contains almonds. Choose ingredients your household already uses.

Serving and Leftovers

Serve the pancakes or waffles warm. Divide the finished batch into four servings rather than assuming four pancakes or four waffles.

Refrigerate leftovers promptly in a shallow covered container. Reheat the portion you need until hot throughout, checking the center as well as the surface. Follow the separate yogurt and nut-butter recipes for storing any unused ingredients still in their jars.

Questions Before You Start

Why Is My Pancake Breaking When I Turn It?

Check that the first side has set before flipping, and use small rounds that fit your spatula. Work the spatula underneath the pancake rather than tugging at one edge. If the outside darkens while the center remains wet, lower the heat instead of turning it sooner.

Do I Add the Ghee to the Mixing Bowl?

No. It is the measured cooking fat for the skillet pancakes. Start with half of it in the pan and use the remainder as needed for later batches. The waffle route uses the same five-ingredient batter without folding in that skillet fat.

Can I Double the Batch?

Yes. The card’s 2× control doubles all six ingredient amounts and makes eight servings. Use a roomy mixing bowl and cook in manageable batches. The initial skillet fat is still half of the new measured total; the cooking time for the larger batch may be longer.

How Many Pancakes or Waffles Will I Get?

The whole batch serves four. Small pancakes and different waffle-iron sizes use different amounts of batter, so the number of pieces varies. Divide the finished batch for serving, and leave room in the pan to turn each pancake.

Does a Twenty-Minute Recipe Include Making Yogurt?

No. The five-minute preparation and roughly fifteen-minute cooking estimates start with the homemade components ready. Make the yogurt and prepared nut butter ahead, then measure the finished amounts into this breakfast.

Equipment to Have Ready

Set out a glass or stainless-steel mixing bowl, a whisk, and measuring cups and spoons. For pancakes, use a suitable stainless-steel or enameled skillet, a small ladle, and a thin heat-safe spatula. For waffles, use a waffle iron according to its instructions.

More Breakfast Ideas

For another warm breakfast, try the separate cheesy bacon and egg scramble. The apple, bacon, and beef sausage skillet has its own ingredients and cooking method when you want a breakfast without eggs.

Follow the WFLI shop for the release of my planned Pancakes & Waffles Cookbook and other upcoming resources. For this breakfast, start by checking which homemade components you already have ready.