Pancake Pretenders 

(Protein pretends to be carbs!)

GAPS-friendly, CEASE-friendly, Grain-free (Gluten-free)

These delightful little flat-breads are good any time - not just at breakfast!

Make a double batch of these delicious thin pancakes and freeze some for another day.  Simply pop them in the toaster when you are ready to eat - no thawing necessary.

  • 2 cups almond meal
  • 1 cup kefir
  • 3 eggs (lightly beaten)
  • 1/4 teaspoon sea salt (ground fine)
  • 1/2 teaspoon baking soda
  • 1 tablespoon fat (coconut oil, duck fat, bacon fat, goose fat, creme fraiche)

Combine the almond meal and kefir. 

Cover loosely and set aside for 12-30 hours. (This step may be omitted if the almond meal is ground from almonds that have been properly soaked and dried prior to grinding.)

Lightly beat the eggs.

Combine the salt and baking soda.  Whisk the salt/soda mixture into the eggs, taking care to avoid clumps.

Stir the egg mixture into the almond meal/kefir mixture. 

If necessary, melt the fat over gentle heat.  Stir the liquid fat quickly into the batter.  (The fat will solidify again when it comes in contact with the cool batter.)

Cook the pancakes at a medium temperature on a griddle lightly oiled with one of the fats listed in the recipe above.  When the surface of the pancake is bubbly, turn it gently and cook the other side to a golden brown.

Serve with organic butter and top with fruit or real maple syrup for a sweet breakfast.

Serve with meat or cheese as a savory protein snack or with soup and salad for lunch.  They can even accompany dinner.