Simple Squash Pancakes - GAPS Intro Diet

Want the EASIEST grain-free recipe for pancakes? Of course you do. I've seen dozens of variations of GAPS, grain-free, paleo pancakes but these really are the simplest and tastiest I've tried. This recipe comes directly from the GAPS Diet book by Natasha Campbell-McBride, and is part of Stage 3 of the Introduction Diet. These continue to be a staple in our diet since moving on from Stage 3.

Simple Squash Pancakes

Ingredients

  • 1/2 cup cooked squash, pureed (we have used butternut, acorn & pumpkin all with great results)
  • 2 tbsp almond butter (or other nut butter of your choice)
  • 2 egg yolks (or use 1 whole egg, but you may need to add a bit more almond butter if it's too runny)

One of the reasons this recipe is so great--besides being ridiculously simple--is that you can use just egg yolks. Most people who have a sensitivity or allergy to eggs are most often only affected by the egg whites, not the yolks. One of my daughters can't have egg whites, so this recipe works perfectly!

Directions

  1. Put all ingredients into a bowl and blend well with a mixer or immersion blender (or use a food processor)
  2. Heat pan on medium heat and add fat of your choice (we use coconut oil or homemade ghee)
  3. Drop small scoops (I use a 2tbsp cookie scoop) of mixture and fry just as you would with regular pancakes (look for drying edges and possible bubbles on the top, then flip them over)

We serve these up with a drizzle of honey and sometimes applesauce or yogurt. Because these are so good, we usually make a double batch so we have a couple days worth of pancakes for easy breakfasts!

This post is part of Fight Back Friday on Food Renegade