My family gave me the strangest look when I told them I had just eaten pancakes… made from chicken. “Wait,” my sister said, “You mean a chicken burger?” Nope! I mean an honest-to-goodness pancake. It may be the strangest thing I have ever eaten.
Using pureed, cooked chicken in a grain-free pancake lends a stiffer, thicker and heartier texture to the usual SCD/GAPS pancake. I love to use it like sandwich bread, nestling egg salad or fresh tomato slices between two cooled pancakes. Both sweet and savory toppings complement these pancakes–I love smothering them with 100% pure apple butter.
Additionally, this makes a great meal option for those in the beginning of SCD/GAPS. The pureed chicken is easier to digest than chicken pieces, and the avocado sauce provides healthy fats to aid nutrient absorption. This recipe is inspired by Julie Matthews’ concept.
You can use any starchy veggie puree instead of the carrots–I often use pumpkin or squash puree. In Breaking the Vicious Cycle, Elaine Gottshall stamps a big “Illegal” label on canned pumpkin because undisclosed starches and/or sugars are added during processing. After a personal e-mail conversation with their customer service, I found that Trader Joe’s canned pumpkin contains only pumpkin. I also e-mailed Farmer’s Market Foods. According to the marketing associate who wrote me back, their canned pumpkin and canned butternut squash contain only pumpkin or squash.
- 2 oz (by weight) cooked chicken
- ⅓ cup carrot, butternut squash, or pumpkin puree (if you have chunks of roasted butternut squash, just press it into a ½ cup measuring cup)
- Pinch of salt
- 2 eggs
- Coconut oil, ghee, or olive oil
- ½ avocado
- 3 Tbs. yogurt of choice (homemade for SCD)
- Salt, to taste
- For the pancakes, puree all ingredients in a food processor. The batter should be thick but light. Heat about a tablespoon of oil in a skillet over medium high heat. Once hot, drop the batter by heaping spoonfuls onto the hot skillet. After you drop the batter onto the skillet, use the back of the spoon to spread it out, creating a thick pancake.
- Cook until the pancake looses its sheen in the thinner parts and starts to look opaque. Flip, and cook until the other side is golden brown.
- For the avocado sauce, puree all ingredients in a blender or food processor. Spoon over the warm pancakes and enjoy! Makes almost ½ cup of sauce and about 6 pancakes.