GAPS Coconut-Egg Pancake Flat Bread

(from greenfood’s recipe box)

Source: Sally K Norton, Low Oxalate cookbook

Prep time: 5 minutes
Cook time: 20 minutes
Serves 4 people

Categories: FULL GAPS

Ingredients

  • 3 large eggs
  • 1/2 C coconut flour (4.4 mg ox)
  • 1/4 C potato starch (1.3 mg ox)
  • 1/4 C rice starch (2 mg ox) or
  • rice flour (2.5 mg ox)
  • 1/2 - 3/4 tsp. salt mineral salt such as Real
  • Salt®
  • About 3/4 C water (less for thicker
  • pancakes, more for thinner crepes)
  • Can use some full-fat coconut milk
  • to replace up to half of the water, if
  • desired.
  • Butter, ghee, or coconut oi

Directions

  1. Combine flours and salt. Lightly beat eggs and

  2. water together. Combine liquids and flour mixture.

  3. Let batter sit for 5 minutes to thicken up. If,

  4. needed, add a bit more water.

  5. Heat butter or coconut oil on a griddle or large

  6. skillet / frying pan.

  7. Cook batter to make about 8 pancakes, crepes, or

  8. flat breads.

  9. Possible variations: (Try adding 3 T mashed left-over butternut squash or mashed turnips

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