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–+ servings
Ebonie Garnica

Sunflower Butter Coconut Cream Pancakes or Waffles for Full GAPS

A Full GAPS sunflower-butter batter with six eggs, fresh homemade coconut cream, vanilla and honey. The batch serves four. Cook as small skillet pancakes with separate measured ghee or as waffles, after all 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 sunflower seed butter Finished sprouted, fully dried and ground spread; stir evenly before measuring. Not loose seeds, seed meal or wet seed paste.
  • 6 large eggs Gently beaten. Six eggs for this sunflower batter.
  • 2 teaspoons homemade vanilla extract Without added sugar or non-GAPS additives.
  • 1/4 cup plain fresh homemade coconut cream Thick plain cream extracted from fresh coconut flesh without added water; prepare separately.
  • 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
 

  1. Stir the finished sunflower seed butter evenly before measuring. Whisk it with the gently beaten eggs, vanilla, finished coconut cream and measured honey until no separate streaks remain. Keep the skillet ghee out of the batter.
  2. For waffles: preheat the 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 its cooking-surface directions. 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, then flip carefully. 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. 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 coconut, properly prepared sunflower seeds, eggs, honey and other ingredients are introduced and tolerated, with diarrhea and abdominal pain settled. Contains eggs; the skillet method also uses dairy-derived ghee. Keep seed-based baking occasional; not the Intro Stage 3 squash pancake.
Sunflower butter: Use one cup of the finished sprouted, fully dried and ground spread at 1×, not loose seeds, meal or wet sprouted paste. The linked butter’s optional oil adds coconut. This sunflower batter has six eggs at 1×, rather than the four in the separate peanut-or-almond formula.
Components first: Have finished sunflower butter, fresh homemade coconut cream, vanilla and ghee ready. Their separate preparation is not included in five minutes prep, fifteen minutes cooking and twenty minutes total.
Dairy: Coconut cream contains no dairy, but the skillet method uses dairy-derived ghee. Do not assume the complete pancake recipe is dairy-free.
Yield and timing: This recipe serves four. The number of pancakes or waffles depends on their size. Size and equipment affect cooking time.
Skillet ghee: Keep it out of the batter. Start the skillet with half the measured amount, 1½ teaspoons at 1×, 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 numeric ingredient amounts double for eight servings and triple for twelve. At 2× use twelve eggs. Cook manageable batches; cooking time does not automatically double or stay fifteen minutes.
Leftovers: Refrigerate promptly in shallow covered containers. Reheat the portion needed until hot throughout.

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