Are you looking for a simple way to get more protein into your child?
Honestly, when I first heard about chicken pancakes at an autism conference probably 4 or so years ago, I was kind-of grossed out. Pureed chicken and eggs, fried up? That’s not a pancake! Pancakes are light and sweet and fluffy, with lots of maple syrup and melting butter!
Then came GAPS, and chicken pancakes make my boys giggle with joy. So I stick chicken meat and cartilage and all sorts of chicken-y things in a blender and make pancakes. (I even eat them too 🙂 )
This is a basic recipe that we use for chicken pancakes; there are many variations that you can find online.
cooked chicken (left over from making stock)
organic free range eggs
1. The ratio of chicken to eggs with depend on how thick you want the batter to be. I usually stick 3 eggs in the bottom of my blender, then add maybe about half a blender full of cooked chicken (add the cartilage, meat around the joints, skin … all those parts that are wonderful for your health but hard to get into your kids). On top of the chicken, I add 3 more eggs. I blend it for a few minutes until the texture is smooth. It should pour easily into a frying pan, not too runny but not too thick. If it seems to be too thick, add another egg or two. If it is runny, add more chicken. I find it’s better to start with less eggs and add more as needed to achieve the desired texture.
2. Heat ghee, animal fat, or coconut oil in a large skillet over low-medium to medium heat. Make small pancakes (about 4 inches diameter or whatever size you prefer) and cook until golden brown. Serve plain or serve with melted ghee or butter on top. You can also add cooked fruit with its syrup or drizzle honey over top.