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.


  • 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


  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*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 28mg9%
Sodium 11mg0%
Potassium 95mg3%
Carbohydrates 1g0%
Protein 2g4%
Vitamin A 70IU1%
Vitamin C 3.1mg4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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