Last Updated on February 18, 2017 by Patricia Carter
Summary: Serve these Mini Loaf Pancakes to your Valentine on Valentine’s Day, or anytime actually! These pancakes use almond flour, SCD lactose free yogurt or coconut milk, eggs and honey. When in a pinch for yogurt, I’ve even used thawed frozen SCD banana yogurt, and it worked great! What I most like about this recipe is that you can bake these in bulk, even doubling the recipe. They freeze well and make scrambling for breakfast a no brainer. These pancakes are also great travel and on the run food.
Special ingredients I use:
Actually, there is nothing “odd” ingredient wise in this recipe!
It is SCD/GAPS/UMass IBD-AID legal, full of wholesome whole food ingredients such as this SCD lactose-free yogurt (Update: coconut milk can be substituted) and this Honeyville blanched almond flour, which you are already familiar with if you follow the healing diet tenets for PALEO, SCD, GAPS, or Mediterranean.
Regarding coconut milk; it is difficult to find such without added gums and other additives. Trader Joe’s does carry an organic coconut milk that seems SCD legal; the ingredients are: organic coconut milk (filtered water, organic coconut extracts 48%) but they have refused to give out information on the product or provide a letter indicating no other hidden ingredients; be cautious for reactions if you use it. Wellbee’s sales Organic Natural Value coconut milk which has a letter on file at the BTVC yahoo health blog thus it is SCD legal. Last, coconut milk is easy to make. I use this recipe but I use a whip stick instead of a blender and just use the back of a spoon to push on the pulp to further drain the milk through the fine sieve.
It is PALEO using coconut milk and some camps permit fermented dairy.
Unfortunately this recipe is not FODMAP friendly due to excess nuts (in the form of nut flour) unless it is eaten in very small portions. How small? Monash University, home and author of low FODMAP, lists less than 10 almonds, and less than 10 Brazil nuts, as low FODMAP. The revised Monash booklet copied here added less than 10 hazelnuts for low FODMAP.
The recipe is only AIP friendly if nuts and eggs have been reintroduced with known tolerance levels.
Mini Loaf Pancakes
Notes
These pancakes are PALEO (in camps permitting SCD lactose free yogurt) and SCD, GAPS, and UMass IBD-AID legal. They are not FODMAP friendly due to the density of nuts unless eaten in very small portions. Monash University considers 10 nuts to be low FODMAP; see the post for links. These pancakes are also not AIP friendly unless nuts and eggs have been successfully reintroduced.
Ingredients
- 1/3 cup SCD yogurt or coconut milk
- 2 Tbsp softened coconut oil
- 1 Tbsp honey (for SCD/GAPS/UMASS IBD-AID) or maple syrup (for UMass IBD-AID)
- 1 tsp vanilla
- 1/4 tsp apple cider vinegar
- 1 3/4 cup blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 pastured eggs, at room temperature (Tip: place eggs in warm filtered water for a few minutes)
- 1/4 cup berries (blueberries, sliced strawberries, raspberries, fresh or frozen (they do not need to be thawed)
Instructions
- Preheat oven to 325F for convection oven.
- Place yogurt (or coconut milk), coconut oil, honey, vanilla and apple cider vinegar in mixing bowl; mix well.
- Add almond flour, baking soda, and salt on top; mix until just incorporated.
- Add eggs and mix on low just until incorporated so as to not toughen the dough.
- Fill four unbleached parchment paper lined mini loaf 4 x 2 inch molds with half the batter.
- Place berries on top of bottom layer of batter.
- Divide remaining dough among the molds; top with a few berries.
- Bake for 28 to 30 minutes, until a toothpick comes out clean when placed in the center of the loaf.
- Allow to rest a bit; move to a cooling rack to cool.
- Slice four lengthwise slices per loaf.
- Serve with maple syrup (omit for SCD/GAPS) if desired.
- Refrigerate unused portions..
Hoping you enjoy these as much as we do.
You’ll find these pancakes often in my fridge, not just served on Valentine’s day!
Last updated: February 18, 2017 at 8:58 am to add that coconut milk can be used instead of SCD lactose-free yogurt in this recipe and to add a 325 F (convection oven) bake temperature in recipe.
In health through awareness,
