Pancakes Without Flour

These pancakes are a new favorite at our house.  Wednesdays and Sundays are now pancake days around here.  We have used two pancake recipes quite successfully--one uses coconut flour, and the other is what is pictured here.  I upped my recipe to feed our larger family.  As you can see, I fit 15 pancakes on our electric griddle.  They are about 3 inches in diameter.  (I've noticed you have to make these kinds of pancakes much smaller than what we used to make, as they are much harder to flip.)

Here's the recipe I used...you can adjust according to family size.

6 mushy bananas  (You can also use equivalent or approximate amounts of applesauce or pureed squash.)
12 eggs
1 1/2 cups peanut or nut butter (I used 3/4 cup PB and 3/4 cup homemade almond butter)
1 1/2 tsp baking soda

Mix well.  Use a small gravy ladle to spoon onto a buttered griddle.  My recipe made 80 pancakes...plenty for our family plus some leftovers for quick breakfasts for Ted. :-)  The original recipe was 1 banana, 2 Tbsp PB, 3 eggs, and 1/2 tsp soda.  Um, yeah.  Not enough for us!

Amazing Shepherd's Pie

There are tons of recipes for those who follow the GAPS or SCD lifestyle, and there's no use trying to turn this into a recipe blog...BUT...the meal we had tonight was so amazing that I think even folks who follow the SAD (as Debi called it, the Standard American Diet) would enjoy this!


Bottom layer--
1 lb. ground beef (I used closer to 1 1/2 lbs)
1/2 tsp cumin powder
1 tsp salt
1/2 tsp pepper
10 green onions, finely chopped
2 tbsp lime juice

Top layer--
1 medium-size cauliflower, cut into florets and steamed
2 tbsp butter
grated cheese for the top (we used a combo of cheddar and Monterrey Jack)

Saute ground beef a couple of minutes, then add cumin, salt, and pepper. Cook over low heat until beef is cooked through.  Add spring onions to the mixture and stir about 2 minutes, or until they soften slightly.  Remove from heat and mix in lime juice.  Place mixture in a pie baking dish.  (Note:  Don't let your ground beef dry out too much on the stovetop!  We didn't have this problem at all, since we used all-natural, grass-fed beef, which has lots of juices, i.e. healthy animal fats that our bodies need. :-)

Meanwhile, steam cauliflower and puree or blend with butter in a food processor until smooth.  Spread on top of the ground beef and add grated cheese to top.  Bake at 325 degrees for 15-20 minutes.

WOW!  Was this ever yummy!  I think the recipe could easily be doubled to fit a 9x13 pan to feed even more people or to allow for a good amount of leftovers.  I steamed some peas while the pie was in the oven, and they were a great complement to the Shepherd's Pie.  Ted and I stirred ours into the mixture, but I suppose the kids appreciated having the option to not have their peas touch any other food, LOL.

We also had salad and homemade raspberry jam with our coconut flour muffins...MMM!  The jam was a big hit and easy as...pie?!...to make:  stir 1 tbsp butter in a small saucepan over medium heat until it melts, then slowly pour 1 tbsp honey in and mix.  Dump in a small (6-7 oz) package of fresh raspberries and simmer over low heat about 10 minutes, until mixture thickens.  Store in the fridge for 2-3 weeks.  (Ours will NOT last that long, LOL!)  Next time I will at least double and probably triple the recipe!