Wednesday, April 14, 2010

REAL Pancakes!

It's been a while since I've done any baking. Mostly because its a lot of work and the kids will gobble up 30 minutes of work in about 3 minutes. I am also really limited in recipes as we can not tolerate any sweetener, even honey. Also, about half of the new recipes I try end up failing. It would help if I was a better cook. I don't have that natural skill..maybe someday.

Well, I was motivated to get some freezable snacks for our vacation in a couple of months. Even though its about 90 degrees in my kitchen today, I decided to do a mass baking day. It was a successful cooking day.

Tyler helped (which means he mostly licked all the spoons and bowls) me make muffins and pancakes. We tried a couple of recipes and the last one we tried was a hit! "These taste like REAL pancakes," Tyler yelled after he tried one. They really do. We made them with sunflower seeds which is the first time we've tried them on the GAPS diet. So, the hope will be that our tummies can handle butter made from sunflower seeds and then these can become a staple in our house.

Here is the recipe:
from Pecan Bread

1 ripe banana
1/4 cup peanut butter (we used Sunflower Seed butter) (see below for how I made the butter)
2 eggs
1/2 teaspoon baking soda (not GAPS legal so we left out)

Mix all ingredients with a mixer. Spoon into hot oiled (coconut oil) skillet and brown on both sides

Tip: Small pancakes are easier to turn.

How to make sunflower butter
Sprout seeds first to nuetralize phytic acid which inhibits absorption of minerals and neutralizes enzyme inhibitors which can make seeds difficult to digest.
Fill a mason jar 1/3 full with raw, hulled sunflower seeds. Add filtered water to the top of the jar and screw on the top with a screen insert. Allow the seeds to soak overnight, for one night only, and pour off the water. Rinse the seeds well-you can do this without removing the top. Invert the jar and let it sit at an angle so it can drain, and to allow air to circulate. The seeds should be rinsed 2 times per day. Sprouts are ready in 12-18 hours, when the sprout is just barely showing.

Rinse the seeds again and drain before putting into a food processor or blender. I used my VitaMix which is my most favorite thing in my kitchen (thanks mom and dad!). Blend into a butter.