How to Make GAPS Diet Pancakes in the Oven Recipe
Enjoy easy oven-baked GAPS diet pancakes! Fluffy, grain-free, gut-friendly, and perfect for quick healthy breakfasts the whole family loves.
Equipment
- mixing bowl
- immersion blender
- 9x13 baking pan
- parchment paper
Ingredients
- 4 cups freshly cooked pureed zucchini or pumpkin (or 2 cans pumpkin puree - peel and de-seed fresh cooked)
- 2 cups nut butter (we like almond best)
- 8 pcs eggs
- 1/2 cup honey (optional)
Instructions
- Place all ingredients in a large mixing bowl and use an immersion blender to blend until smooth (or use a blender).
- Pour batter into 9x13 baking pan lined with parchment paper or well oiled with coconut oil, ghee, or duck fat.
- Bake at 350 degrees until the top and bottom are golden brown- about 20 minutes.
- Store leftover batter up to 4 days in a jar with air tight lid.
Notes
- I recommend a thin layer of batter, no more than 1/2-1 inch thick, in order to ensure they cook all the way through.
- The pancakes will be done baking when they are golden brown on the top and bottom. You can gently lift and fold a corner of the pancake to check if the bottom has browned.
- If you do not have parchment paper, you can also bake these in a very well oiled pan. Coconut oil, ghee, or duck fat are nice, mild flavored fats that are also Stage 3 approved.
- Use pumpkin or zucchini or a mix of both! The pancakes pictured here are a blend of both. You can also add cinnamon or pumpkin spice as digestive ability allows as you advance through the GAPS diet for yummy flavor variety.