GAPS Intro Butternut Squash Pancakes arranged on a white plate with ghee, crispy walnuts, and half a squash in the background. A fork is placed to the right side of the plate on a red and white napkin.

Butternut Squash pancakes are a favorite in this house, and a much-awaited addition to the tremendously healing GAPS Introduction diet.

If you’re not on GAPS, squash pancakes are still good. A little more crumbly than wheat pancakes, but they would be a great substitute for babies with few teeth- they nearly dissolve when bit!

Because they contain carb/veggie (squash), fat (tallow– you can buy online here), and protein (eggs), this is an easy all-in-one meal.

Make these delicate pancakes smaller than normal pancakes, so you can easily flip them.


The GAPS Intro diet is a very powerful, yet restrictive and strict protocol designed by Dr. Natasha Campbell-McBride to heal the gut.  We did GAPS Intro on our quest for autism recovery, and ended up healing dairy allergies and eczema in the process!

The GAPS Diet is a strict elimination diet, starting with only very easy to digest low-allergen foods, and then slowly but persistently adding in more varieties of food as the digestive tract heals and the GAPS patient can tolerate them.  Read everything you need to know about the GAPS Diet here. 

The GAPS Intro goes in ‘stages’ and my best-selling e-book What Can I Eat Now? 30 Days On the GAPS Intro Dietwalks you through the stages day-by-day. I used this protocol for my own family with amazing success, though it was a struggle to understand at first. That’s why I put together this printable ebook- to help you save time, energy, and confusion.

On day 13 we introduce these delicious pancakes, which are such a treat after days of soup, boiled meat, and boiled vegetables!  This recipe makes enough to last a few days.  You can reheat in a skillet with a little ghee.

GAPS Intro Stage 3 Butternut Squash Pancakes

Course: Breakfast
Cuisine: GAPS Diet, GAPS Intro Diet
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 279 kcal
Author: Cara

These butternut squash pancakes can also be made with pumpkin or any hard winter squash!



  • 1 cup butternut squash Cooked or raw and peeled/chopped. Approx 1 small squash
  • 2 cups walnuts soaked and dehydrated, 'crispy walnuts'
  • 6 eggs
  • 1/4 teaspoon sea salt
  • 2 tablespoons ghee or tallow, to fry


  1. In a blender, blend squash, walnuts, salt, and eggs until smooth. Heat a skillet on medium-low heat and melt tallow or ghee.
  2. Use a spoon to gently spoon 1 tablespoon of batter into the heated pan with the melted fat.
  3. Flip with a small spatula once bubbles start to appear on the top and a few have popped, about 2 minutes. Cook on the other side for another minute or so, or until the edges start to appear firm.
  4. Repeat with the remaining batter.

Recipe Notes

Start with just 1-2 of these pancakes and see how you do with egg whites. If egg whites are not tolerated, these pancakes can be made with yolks only; just double the amount of yolks and omit whites

Nutrition Facts
GAPS Intro Stage 3 Butternut Squash Pancakes
Amount Per Serving (1 serving)
Calories 279 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g25%
Cholesterol 132mg44%
Sodium 120mg5%
Potassium 236mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 2040IU41%
Vitamin C 4mg5%
Calcium 56mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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