Coconut Cream Nut Butter Pancakes or Waffles for Full GAPS

Coconut cream brings this nut butter pancake batter together with eggs, vanilla, and a little honey. There is no flour to measure or blend. Whisk the five batter ingredients in one bowl, then cook small pancakes in a skillet or use the same batter in a waffle iron.

The recipe makes four servings, with about five minutes for mixing and fifteen minutes for cooking. Have the homemade coconut cream and prepared nut butter ready first. Making those components takes its own time, separate from the twenty-minute estimate for this batter.

What You Need

• 1 cup prepared creamy peanut or almond butter: Choose one finished spread and stir it evenly before measuring.
• 4 large eggs: Gently beat them before mixing.
• 2 teaspoons homemade vanilla extract: Use plain extract without added sugar or non-GAPS additives.
• ¼ cup homemade coconut cream: Measure thick, plain cream, not diluted coconut milk or coconut butter.
• 1 tablespoon raw honey: Measure it for the batter; it will be cooked.
• 1 tablespoon homemade ghee, for pancakes: Keep this cooking fat separate from the batter.

Use properly prepared fermented peanut butter or the same measured amount of prepared almond butter. Those recipes start with whole nuts and give their own preparation directions. A label listing only nuts does not tell you whether they were soaked, sprouted, or fermented. Measure a finished, evenly mixed spread here.

The fresh homemade coconut cream is extracted from mature coconut flesh with a suitable juicer. The fibrous pulp is separated out, and no water is added. Keep that cream plain so the tablespoon of honey remains the batter’s measured sweetener.

I use my Almond Cow for nut milks, but its water-fill method makes a different preparation from this undiluted cream. Follow the coconut cream recipe with suitable equipment. You only need a quarter cup of the finished cream for these pancakes; you do not need a new coconut for every batch if you already have enough cream ready.

Have the homemade vanilla extract and homemade ghee ready as well. The vanilla goes into the mixing bowl. The ghee is reserved for the skillet pancake method.

Whisk Until the Batter Is Even

Stir the prepared nut butter and coconut cream separately before measuring so each portion is uniform. Put them in a bowl with the gently beaten eggs, vanilla, and honey. Whisk thoroughly, working around the sides of the bowl until no separate streaks of egg, cream, or nut butter remain.

The batter should be cohesive and spoonable. Keep mixing if you find a stiff patch of nut butter rather than adding extra water or oil. This recipe uses thick coconut cream. Substituting a thinner milk changes the mixture before it reaches the pan.

For Small Skillet Pancakes

Heat a large skillet over medium heat. Add half the measured ghee, which is 1½ teaspoons for the 1× batch, and swirl to coat the cooking surface as it melts.

Ladle small rounds of batter into the pan with enough space to slide a thin spatula underneath each one. Let the first side become golden and the edges begin to set. Lift an edge gently to check the underside before turning.

Flip carefully and cook the second side until golden and the center holds together. If the outside darkens before the center sets, lower the heat and allow more time. Keep the pancakes small enough to turn without folding them over the spatula.

Repeat with the remaining batter, using the rest of the measured ghee as needed for later batches. The finished batch serves four, but pancake size determines the number of pieces. Do not crowd the pan to fit all the batter into one round of cooking.

For Waffles Instead

Preheat a waffle iron according to its instructions. Add a suitable portion of the mixed batter with 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 stays out of the batter. Follow the iron’s directions for preparing its cooking surface. Its size and heating pattern determine the amount of batter and time per waffle. Repeat with the rest of the bowl rather than relying on a fixed waffle count.

Where This Fits on GAPS

This is a Full GAPS recipe after coconut, properly prepared nuts, eggs, honey, and the other ingredients have been introduced and tolerated. Wait until diarrhea and abdominal pain have settled before introducing nut-based baking, and keep it occasional once tolerated. This is not the Intro Stage 3 squash pancake.

Coconut cream itself has no dairy, but the whole recipe is not automatically dairy-free. The linked nut-butter preparations use cultured whey, and the skillet pancakes use dairy-derived ghee. This recipe also contains eggs and either peanuts or almonds. Check the complete preparation of the ingredients you use rather than judging the finished batter by the coconut cream alone.

Serving and Keeping Leftovers

Serve warm and divide the recipe into four servings. Waffle-iron sizes and pancake portions differ, so four servings does not mean four individual pancakes or 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 coconut cream and nut-butter recipes for storing any unused components still in their jars.

Questions Before You Start

Can I Use Coconut Milk or Coconut Butter?

Use the thick coconut cream called for here. Coconut milk contains added water, while coconut butter keeps blended coconut solids. They do not have the same composition as the fiber-separated cream. The linked cream recipe shows the ingredient to prepare before measuring the quarter cup.

Is This the Yogurt Version?

No. This batter uses coconut cream. The nut butter pancakes or waffles with homemade yogurt are a separate recipe. Choose that version when you want its cultured-dairy ingredient and follow its own card.

Why Is My Pancake Breaking?

Give the first side time to set before flipping and use small rounds that fit your spatula. Work the spatula underneath rather than pulling at an edge. If the outside is browning while the middle is wet, lower the heat instead of turning it earlier.

Do I Whisk in the Ghee?

No. The tablespoon of ghee is the cooking fat for the skillet pancakes. Start with half in the pan and use the remainder as needed for later batches. The same five-ingredient batter goes into the waffle iron without that skillet fat mixed in.

Can I Double It?

Yes. The card’s 2× control doubles all six ingredient amounts and makes eight servings. Mix in a roomy bowl, keep the initial skillet fat at half the new measured total, and cook manageable batches. The larger amount can take longer than the original fifteen-minute cooking estimate.

Equipment to Set Out

Use a glass or stainless-steel bowl, whisk, measuring cups, and measuring spoons. For pancakes, have a suitable stainless-steel or enameled skillet, small ladle, and thin heat-safe spatula ready. A waffle iron is the alternative cooking option; follow its instructions. Making the coconut cream is a separate preparation with its own juicer requirements.

Plan Another Breakfast

The yogurt nut butter pancake recipe is useful when you have finished homemade yogurt ready. For a different breakfast without eggs, try the separate apple, bacon, and beef sausage skillet.

Follow the WFLI shop for the release of my planned Pancakes & Waffles Cookbook and other upcoming resources. For this batch, begin by checking your prepared nut butter and coconut cream so the mixing can stay simple.