Nut Butter Pancakes or Waffles for Full GAPS

Ebonie Garnica

Nut Butter Pancakes or Waffles for Full GAPS

A Full GAPS four-serving nut-butter batter with four eggs, finished homemade 24-hour yogurt, vanilla and honey. Cook as small pancakes with the separate measured ghee, or as waffles. Use after all ingredients are introduced and tolerated.

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Prep Time 5

Cook Time 15

Total Time 20

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 24-hour yogurt Measure the finished yogurt; fermentation is separate.
1 tablespoon raw honey Measured 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

Stir the prepared nut butter evenly before measuring. Whisk it with the gently beaten eggs, homemade vanilla, finished homemade yogurt and measured honey until no separate streaks remain. Keep the skillet ghee out of this batter.
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. Repeat with the remaining batter.
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 gently and cook the second side until golden and the center holds together. Lower the heat if the surface darkens before the center sets. Repeat with the remaining batter and ghee as needed.
Serve warm. This recipe serves four; the number of pancakes or waffles depends on their size. Refrigerate leftovers promptly in a shallow covered container and reheat the portion needed until hot throughout.

Notes

Full GAPS: Use after prepared nuts, eggs, fermented dairy, honey and other ingredients are introduced and tolerated. This is not the Intro Stage 3 squash pancake. Contains eggs and dairy, with peanuts or almonds according to the butter chosen. Keep nut-based baking occasional.

Nut butter choice: Use the measured finished prepared peanut butter, or the same measured amount of prepared almond butter. Choose one. The remaining ingredient amounts stay the same.

Components first: Use finished properly prepared nut butter, homemade 24-hour yogurt, homemade vanilla and ghee. Their separate preparation is not included in 5 minutes prep, 15 minutes cooking and 20 minutes total.

Yield and timing: This recipe serves four. The number of pancakes or waffles depends on their size. Size, skillet capacity and waffle iron affect the actual cooking time.

Skillet ghee: At 1×, the one-tablespoon amount belongs to the pan, not the batter. Start with half and use the rest for later batches. At 2×, the total is two tablespoons and its first half is one tablespoon. At 3×, the total is three tablespoons and its first half is 1½ tablespoons.

Scaling: All six ingredient amounts double at 2× for eight servings and triple at 3× for twelve. Cook manageable batches; cooking time does not automatically stay fifteen minutes or double.

Leftovers: Refrigerate promptly in shallow covered containers. Reheat the portion needed until hot throughout.

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