Fact of the Day: Today is Shorve Tuesday!
What is Shrove Tuesday? And what does it have to do with food? Both excellent questions!Shrove Tuesday, also known as Fat Tuesday, Mardi gras, or Pancake Tuesday, is the Tuesday before Lent begins tomorrow, Ash Wednesday. You can tune in next week for more information on what Lent is.
The term “shrove” comes from the old English word “shrive”, which means “confess”. Confession, or receiving shrift, is a common practice during the Lenten season for those in liturgical church circles. In times past, Lent was also a season of strict fasting with the elimination of most animal-based products from the diet (not a very AIP-friendly time of the year). The day before Lent was the last day to use up any of these foods to prevent spoilage and waste. As such, the practice developed of eating a diet of rich meats and animal fats this day before fasting began the next. In England, and likely other European countries, pancakes (and pancake races) were a very common way to use up fat.
For those of us from small (and perhaps not so small) towns across the country, pancake suppers on Shrove Tuesday were, and in many places still are, standard community events. I remember helping my mother, grandmother, and the rest of the Anglican Church Women of our parish prepare the massive feast where most of the town showed up. The husbands manned the griddles full of luscious (gluten-filled) pancakes and tantalizing (nightshade-filled) sausages and the ladies manned the front lines, serving, refilling, and socializing with friends and neighbours as they filed through the line, often multiple times. The pancake supper was also a chance for all of us cousins to get together, usually for the first time since Christmas, and it was not unheard of for wagers to be placed on how many pancakes Uncle Leslie would eat that year! As you can tell, the tradition of Shrove Tuesday has deep roots in my life.
When I decided to embrace the AIP lifestyle, finding a way to maintain this tradition was important to me. I’ve spent the last few weeks working on recreating those flavours and textures of my childhood memories with ingredients that will still be good for me and help heal my body. These are the fruits of my labours and what I will be happily munching on later this evening when everyone gathers at our house for the annual Pancake Supper. I hope you enjoy!
Tapioca Banana Pancakes
The inspiration for these pancakes came from Angela of Paleo Kitchen Lab and her Yuca Waffles recipe. So yummy! Yuca roots are hard to come by here, but I keep Bob’s Red Mill Tapioca Starch on hand as part of my AIP pantry. These pancakes are not as light and fluffy as regular pancakes, but they have nice chewy texture on the inside with a crispy, golden outside and the added bonus of being able to eat the raw batter (no eggs!). The tapioca starch, combined with the banana gives the batter a slight sweetness, but you cannot taste the banana at all! I haven’t tried it yet, but cooked, mashed sweet potato in place of the banana would probably make a nice savory version of these pancakes!
- 1 cup tapioca starch
- 1/2 cup arrowroot starch
- 2 teaspoons coconut flour
- 1 teaspoon baking soda (aluminum free!)
- 1 teaspoon cream of tartar
- dash of cinnamon (optional)
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup coconut milk
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract (alcohol-based is fine as it evaporates with cooking)
- maple syrup and blueberries
- Combine the dry ingredients in a bowl, making sure to mix well. Add wet ingredients and whisk together. If the batter is too thick, you can add more coconut milk or water.
- Pour pancake-sized dollops of batter onto a hot griddle. I cook mine at about 170C. Cook for about 5 minutes on each side until golden brown and slightly crispy.
- Serve with blueberries and maple syrup drizzled over top.
Maple Pork Patties
This is an AIP-compliant adaptation of a sausage patty recipe that my wonderful mother made for me and my sisters when we were growing up. With just a hint of maple to compliment the herbiness of the green onion and parsley, these patties make for a tasty breakfast protein. I often make a big batch on the weekends and then have breakfast for the week. It would probably also make good sausage, but I haven’t ventured into the world of homemade sausages just yet. I smell a future post…
- 1/4 cup thinly sliced chives (or green onion)
- 2 teaspoons dried parsley (2 tablespoons fresh)
- 1/8 teaspoon ground cloves
- 2 teaspoons maple syrup
- 1/4 teaspoon salt
- 1 lb. ground pork
- coconut oil
- Combine all ingredients except the coconut oil in a bowl. Mix thoroughly and shape into 3 oz. patties.
- Heat coconut oil in a pan on medium to medium-high heat. You just need enough oil to cover the bottom of the pan. Once hot, add patties and cook about 5 minutes on each side until browned on the outside and cooked through (no longer pink on the inside). Time will depend on the size and thickness of the patties.
What about you? Do you have any Shrove Tuesday memories or traditions? Questions about it? Pancake customization suggestions? Please leave a comment!
These recipes were featured on Phoenix Helix AIP Recipe Roundtable!