The GAPS peanut butter pancake

This is totally delicious! I make it at least three times a week. It’s good with stewed fruit or a blend of ghee, honey and fresh lemon juice. Perfect for all the family

You will need:-

1 very ripe banana

2 tbsp salted peanut butter

3 eggs

ghee (I don’t use this as wilfy cannot tolerate it yet) or other cooking fat.

(I use the ‘cool oil’ high 5 cooking oil)

What to do:-

Blend all the ingredients together with a hand-held blender or put in mixer

Pour mixture into a greased small frying pan. Make sure the pan is medium hot before you add the mixture

Cook until done on one side, then flip or try my trick of putting the pan under the grill until the top side is done. This means no flipping and breaking of the pancake.

TIP: I make these pancakes thick, the above will make 2 thick small pancakes but they chop up into perfect hand-held bite size pieces and store brilliantly in the fridge for 3 days.






2 Responses to The GAPS peanut butter pancake

  1. Shana Donndelinger July 24, 2012 at 4:54 am #

    I really love to munch peanut butter because of its sweet and nutty taste. Peanut butter with large peanute chunks are the best. .'””‘

    Enjoy your weekend!“>

  2. Laura September 10, 2012 at 10:46 am #



    I made these amazing pancakes made from Coconut Flour by Tiana:
    2 eggs
    2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
    2 tablespoons coconut milk or whole milk
    1 teaspoon sugar
    ¼ teaspoon salt
    2 tablespoons sifted TIANA Organic Coconut Flour
    ¼ teaspoon baking powder


    Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

    They were fabulous. I added about ½ cup of chopped pecans and it was amazing.

    It is – naturally gluten free
    – a safe and effective alternative to wheat and grain flours for people who have gluten intolerances.
    – re-hydrated and defatted without the use of additives or preservatives (no sulphites).
    – 100% pure, low in carbohydrates (21%), high in dietary fibre (37%) and is a good source of protein (17%).

    Baked foods made with TIANA Organic Coconut Flour are suitable for controlling carbohydrate diets.

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