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GAPS Intro Summer Squash Pancakes

Summer Squash (zucchini, crookneck) 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, summer 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 Recipes & Guidebook

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!

Zucchini/Courgette Intro Pancakes

In the summer, I prefer to use readily available summer squash. This squash is also easily grown in the garden, even for those (like me!) with black thumbs ;) Zucchini (called courgette in the GAPS Book) is one of the easiest plants to grow in nearly any climate.  I’ve also found that crookneck and patty pan also are easy to grow even in a short summer season.

For the winter I prefer to use hard winter squash. You can see these pancakes in hard winter squash form here – Butternut Squash GAPS Intro Pancakes.

GAPS Intro Stage 3 Squash Pancakes

Course: Breakfast
Cuisine: Gut and Psychology Syndrome Introduction
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 pancakes
Calories: 80 kcal
Author: Cara Comini
These simple pancakes are made with just squash (winter or summer), nutbutter, eggs, and sea salt. Fried in tallow.
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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

  1. In a blender, blend squash, walnuts, and eggs until smooth.

  2. Heat a skillet on medium-low heat and melt lamb tallow or ghee.

  3. Use a spoon to gently spoon 1 tablespoon of batter into the heated pan with the melted fat.

  4. 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. 

Nutrition Facts
GAPS Intro Stage 3 Squash Pancakes
Amount Per Serving (1 pancake)
Calories 80 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 11mg 0%
Potassium 95mg 3%
Total Carbohydrates 1g 0%
Protein 2g 4%
Vitamin A 1.4%
Vitamin C 3.7%
Calcium 1.6%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  5. Not long till I’ll be far enough along in the GAPS diet to try these! Can’t wait – they look yummy!

    Reply

  6. 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.

    Reply

    • 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!!

      Reply

      • 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!

        Reply

  10. 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.

    Reply

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