Hootenanny Pancakes
When I married my husband and inherited that recipe box I spoke of in my post about the Cranberry Cake with Hot Butter Sauce I discovered some other family favorites. One that my husband fondly remembered his grandmother making was called Hootenanny Pancakes. He said that his grandmother used this to sneak eggs into his cousins who didn’t like eggs. At first glance the flour and milk in the original recipe make it seem like a GAPS impossibility, not to mention the margarine. But with a bit of thought and trial and error I figured out how to make this work. The best thing about this recipe is how quick and easy it is to make. Much easier than regular pancakes.
Hootenanny Pancakes
1/2 cup grass fed butter
6 pastured eggs
1 cup yogurt or kefir
1/4 cup coconut flour click here to buy
1/4 tsp Celtic sea salt click here to buy
Preheat the oven to 425. Put the butter into a 9×13 pan and place it in the oven to melt. In the meantime mix together the eggs and yogurt. Then sift in the coconut flour and salt and mix well. Remove the pan from the oven and pour in the batter. Return the pan to the oven and bake for 25-30 min or till done.
Cut into squares and serve hot with butter and honey or your favorite pancake toppings. This tastes a bit sour like sourdough thanks to the fermented dairy.
Options
For diary free use coconut oil in place of the butter and coconut milk in place of the yogurt.
Stir in 1/2 cup picante sauce or salsa before baking for a more savory dish.
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We made these for dinner tonight- yummy!
Love having a GAPS friendly "Dutch Baby" since these were a favorite tradition!
So glad you liked them!
Patty
Do you think I could substitute whey for the yogurt/kefir in this recipe? I haven't introduced yogurt/kefir yet, but have been using whey to make ferments.
It may work. I haven't tried that. Coconut milk will work I know to keep it dairy free.
I'm making this tomorrow morning!
All four of my kids LOVED this!! And it is SO much easier than regular pancakes because I don't have to stand there at the griddle for over and hour frying and flipping!! THANK YOU!!
I am trying this tonight with salsa in it. I hope I read
this correctly and only used 1/4 cup coconut flour.
Made this with carrot flour. It was great!
Mine is in the oven now. I used a 9×13 pan & poured the batter into the hot oil in the pan, but it didn’t spread out to reach all the sides of the pan. So I mixed the oil in. Was that what you do? Also, I’m hoping this will rise as it was a very thin layer in the pan. ???
Here’s hoping!
Hmmmm…. How did it turn out? Mine always covered the bottom of the pan about 1/2 inch thick or more. I wonder if you left something out?
Thanks for asking. It turned out fine, although with many peaks & valleys, but in doing an online search it seems this is common. Half of my family really liked it & half thought it bland. Granted, I had to use the substitutions (coconut oil for butter & coconut milk for yogurt) due to dairy issues. I’m sure the flavor would have been better had I not. I personally loved the ease & the nutrition, but think I’ll try stirring in the salsa next time (or add in cheese & bacon bits, or small apple chunks & cinnamon with vanilla, or sauteed veggies, peppers & onions) & see if that helps.
And yes, checked & rechecked 3x to make sure I didn’t omit anything. But used a wet measuring cup to measure everything as my dry measuring cups were dirty. Maybe those measurements aren’t exactly equal & that changed its ability to spread out to the edges on its own (?).
Thanks for your site & for checking in!
It is a bit bland. Dress it up with syrup, fruit, cheese, salsa, whatever you like.
Is there any reason that it would not work to use my favorite pancake recipe as a sub for your batter (still pouring into the 1/2 cup of oil)? I like Elana Amsterdamer’s almond flour pancakes. Thinking of trying that one. Any thoughts?
I really don’t know. Go ahead and try and let us know how it comes out.