These baked pancakes taste like sourdough because of all the yogurt included in the recipe- Sourdough is one of the things I’ve missed most about being grain free, so I’m in love with this recipe! It’s great used as ‘sandwich bread’ or just topped with butter as a snack as well.
They’re an easy dish for a crowd and less time consuming than flipping individual pancakes. If you’re concerned about soaking the nut flour (I personally skip this step), you can soak the almond flour and yogurt overnight and add in the eggs in the morning. The recipe was developed by my friend Rachel when she did a GAPS trial last year, and was a hit at her house too.
Hootenanny Pancake Recipe
1 cup almond flour (buy almond flour here)
1 c. yogurt or dairy free versions: 3/4 cup coconut milk & 1/4 cup lemon juice, or 1 cup apple sauce (homemade yogurt recipe)
1/4 c. butter or coconut oil (buy coconut oil here)
1/4 teaspoon salt (only if using unsalted butter or coconut oil)
Put butter in 9″ x 13″ baking dish, set in 425 degree oven to melt.
Beat flour, milk and eggs. When butter is melted, pour batter into it, put back in the oven and bake for 25 minutes.
In other news, I’m working on the Best of The Grain Free Meal Plans Cookbook. I obviously have all the recipes (from the menu plan) but I’m working on getting better pictures of some of the food. The book will be a ‘real’ in print book, full color. I’m getting more and more excited about it as it gets closer to completion :) Sign up for the newsletter for discounts and information on when it comes out!
Hopefully this will be in the next month or so, but these things always take longer than I expect ;)
If you have a favorite recipe from here will you leave a note in the comments section? I want to make sure there aren’t any favorites I’ve forgotten about!
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