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–+ servings
Ebonie Garnica

Coconut Cream Nut Butter Pancakes or Waffles for Full GAPS

A Full GAPS nut-butter batter with four eggs, homemade coconut cream, vanilla and honey. This recipe serves four. Cook small pancakes with the separate ghee or use a waffle iron. Use after the ingredients are introduced and tolerated.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup prepared creamy peanut butter Or the same measured amount of prepared almond butter; see Notes. Stir evenly before measuring.
  • 4 large eggs Gently beaten.
  • 2 teaspoons homemade vanilla extract Without added sugar or non-GAPS additives.
  • 1/4 cup plain homemade coconut cream Thick cream, extracted from fresh coconut flesh without added water. Prepare separately.
  • 1 tablespoon raw honey Measure for the batter; it will be cooked.
  • 1 tablespoon homemade ghee For skillet pancakes only; keep out of the batter.

Equipment

  • Mixing bowl and whisk For the five batter ingredients.
  • Measuring cups and spoons Measure the finished components.
  • Stainless-steel or enameled skillet For the pancake method.
  • Small ladle and thin heat-safe spatula Small rounds are easier to turn.
  • Waffle iron Alternative equipment for the same batter; follow its instructions.

Method
 

  1. Stir the prepared nut butter and homemade coconut cream separately before measuring. Whisk them with the gently beaten eggs, homemade vanilla and measured honey until no separate streaks remain. Keep the skillet ghee out of this batter.
  2. For waffles: preheat the waffle iron according to its instructions. Add a suitable amount of batter with room to spread. Close and cook until golden, set and releasing cleanly. Follow the iron’s cooking-surface directions and repeat with the remaining batter.
  3. For pancakes: heat a large skillet over medium heat. Melt half the measured ghee (1½ teaspoons at 1×) and swirl to coat. Ladle small rounds with room to turn. Cook until the underside is golden and the edges begin to set. Flip carefully and cook the second side until golden and the center holds together. Lower the heat if the outside darkens before the center sets. Repeat with the remaining batter and ghee as needed.
  4. Serve warm. This recipe serves four; pancake or waffle size determines the number of pieces. Refrigerate leftovers promptly in a shallow covered container. Reheat the portion needed until hot throughout.

Notes

Full GAPS: Use after coconut, properly prepared nuts, eggs, honey and the other ingredients are introduced and tolerated. Wait until diarrhea and abdominal pain have settled before introducing nut-based baking, and keep it occasional. Not the Intro Stage 3 squash pancake.
Nut butter choice: Use finished prepared peanut butter, or the same measured amount of prepared almond butter. The remaining amounts stay the same.
Coconut cream: Use plain homemade coconut cream extracted from fresh flesh without added water. Thin coconut milk and coconut butter are different ingredients. Prepare the cream before starting this batter.
Dairy and eggs: This version contains eggs and peanuts or almonds. Coconut cream itself contains no dairy, but the linked nut butters use cultured whey and the skillet method uses dairy-derived ghee; the whole recipe is not automatically dairy-free.
Skillet ghee: Keep the ghee out of the batter. Start with half the measured total and use the rest for later batches. At 1×, the initial half is 1½ teaspoons. At 2×, the initial half is one tablespoon. At 3×, it is 1½ tablespoons.
Yield, timing and scaling: This recipe serves four. The number of pancakes or waffles depends on their size. Double all six ingredient amounts for eight servings, or triple them for twelve. Five-minute mixing and fifteen-minute cooking estimates assume all homemade components are ready. Larger batches may need more cooking time.
Leftovers: Refrigerate promptly in shallow covered containers. Reheat the portion needed until hot throughout. Follow each component recipe for unused ingredients.

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