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.
GAPS Intro Diet
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 Diet walks 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 11 we introduce these delicious pancakes, which are such a treat after 10 days of soup, boiled meat, and boiled vegetables!
GAPS Intro Stage 3 Squash Pancakes
Ingredients
- 1 small crookneck squash or 1/2 cup cooked butternut squash
- 1 cup crispy walnuts
- 2 eggs
- 1 teaspoon lamb tallow to fry in or ghee
Instructions
- In a blender, blend squash, walnuts, and eggs until smooth.
Heat a skillet on medium-low heat and melt lamb tallow or ghee.
Use a spoon to gently spoon 1 tablespoon of batter into the heated pan with the melted fat.
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.
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.
Read more about ghee, including how to make your own for the GAPS Intro Stage 2 here.
Learn how to heal leaky gut
60-page ebook of all my best GAPS Diet (Gut and Psychology Syndrome) articles all in one place.
This may be a stupid question, but do you cook the crookneck squash before blending it to bits?
Not a stupid question- I keep it raw, it blends nicely :)
Can you use zuccinni? Can this be used for stage 3 pancakes on Intro?
These are our intro pancakes, and yes, I use zucchini :)
why did you leave out the nutbutter that’s mentioned in the gaps book? do you happen to know how much nut butter to use?
I use walnuts, which are easily blended into butter at home because soaking them allows us to reduce the phytates.
Can we substitute bacon fat (from organic grass fed nitrate free bacon) for tallow?
Yes!
Not long till I’ll be far enough along in the GAPS diet to try these! Can’t wait – they look yummy!
I know this should be obvious (especially since it says “cooked”) but if one uses butternut squash I’m assuming that unlike the crookneck which you said you use raw, this needs to be cooked first? The only reason I ask is because organic squash hasn’t been in stores in my local area except Costco has been carrying it already cubed in packages which I’ve been buying. It’d be pretty easy just to throw those raw cubes in the blender but I also want to get the recipe right and if it needs to be cooked it needs to be cooked.
And has anybody tried making these using pumpkin?
Has anyone had success making these without eggs? What did you replace them with? Thanks!
Yes!!! I have been experimenting with soaked chia seeds and made goop also from heating flax seeds and warm water that I keep in the fridge that looks like egg whites! Both these alternatives work and don’t compromise the taste — the chia seeds actually taste nice with the mixture! Also, I’ve tried it without a binder, and that sort of works too!! BTW If you’re not used to chia seeds, go easy. It gave me a full feeling at first.
P.S. I’m going to try using pumpkin to respond to another comment above — I don’t usually buy canned food, but I found a brand that I ordered on amazon that got good reviews. Butternut squash is too sweet for me and I’m loving these pancakes!!
I know this was a while ago but THANK YOU FOR POSTING THIS! I’ve been trying to make these forever and without an alternative. Now I have one. :) Although for others reading this I’m almost certain flax is not gaps-legal but otherwise is a great alternative for non-egg eaters. Trying these right now!
How can I make these when I am still allergic to eggs? HELP!
These look amazing!
I eat these every day for breakfast. Absolutely lovely. One a week I roast pumpkin with a little olive oil, and make a big batch so I an just heat them up in the morning.
I use kabocha, butternut or buttercup pumpkin, organic, unsalted almost butter, cinnamon, ginger, nutmeg and a pinch of salt. I add the egg yolks to the pumpkin mixture and whip the whites separately, folding them in to combine . Fry in a bit of gee, drizzle with honey and you’re good to go! Absolutely wonderful way to start the day.
Can my 9 month old enjoy these the same way with the whole egg and soaked/dehydrated walnuts as well?
I’d give them to my kids at that age if they were eating solids :)