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  • THE GAPS DIET
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    • What Is The GAPS Diet?
    • GAPS Intro Diet Ebook
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    • Moving To The Next GAPS Stage
    • GAPS Family
    • GAPS & Breastfeeding
    • GAPS Cheats
    • GAPS Troubleshooting
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    • How to Start the Ketogenic Diet & What You Can Eat on Keto
    • Keto Diet for Kids: Risks and Benefits (huge benefits!)
    • The Ketogenic Version of the GAPS Diet
    • Boost Your Keto: 3 Quick Changes to Get More Out of a Low Carb Diet
    • Why You Need Fat Bombs (low carb, keto, GAPS)
  • Recipes
    • breakfast
    • Main Dish
    • Dessert and Treats
    • keto recipes
    • Dairy-Free
    • Carnivore Diet/Zero Carb Diet
  • About
    • About Cara
    • Leaky Gut Treatment Through Diet
    • Healing Brain Trauma with Food, Supplements, and Lifestyle (Autism, TBI, PTSD)
    • Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors
    • The Soup Challenge
    • Folate vs Folic Acid, Tongue Ties, and Why I Regret Taking My Prenatal Vitamin
  • BeautyCounter
    • Shop Safer Skincare and Makeup
  • Classes & Ebooks
    • What Can I Eat Now? 30 Days on the GAPS Intro Diet
    • Gut-Healing Starter Pack
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    • Freezer Cooking Class
    • Candy Making Without Corn Syrup
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GAPS Intro Summer Squash (courgette) Stage 3 Pancakes

Home » GAPS Diet » GAPS Recipes » GAPS Introduction Diet » GAPS Intro Summer Squash (courgette) Stage 3 Pancakes
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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.
Print

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*
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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← Simple GAPS Intro Stage 4 “Bread” GAPS Intro Gut-Healing Anti-Inflammatory Ginger Tea Gummies →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

Previous Post: « Simple GAPS Intro Stage 4 “Bread”
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Reader Interactions

Comments

  1. crazy4boys

    July 5, 2011 at 10:41 am

    This may be a stupid question, but do you cook the crookneck squash before blending it to bits?

    Reply
    • Cara

      July 6, 2011 at 10:57 am

      Not a stupid question- I keep it raw, it blends nicely :)

      Reply
    • Carmen

      May 1, 2020 at 5:11 pm

      How much of the zucchini and how much organic peanut butter with 2 eggs?

      Reply
  2. Eileen

    July 30, 2011 at 6:45 pm

    Can you use zuccinni? Can this be used for stage 3 pancakes on Intro?

    Reply
    • Cara

      July 30, 2011 at 6:54 pm

      These are our intro pancakes, and yes, I use zucchini :)

      Reply
  3. Abi

    September 6, 2011 at 2:53 pm

    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?

    Reply
    • Cara

      September 6, 2011 at 3:25 pm

      I use walnuts, which are easily blended into butter at home because soaking them allows us to reduce the phytates.

      Reply
  4. Jocelyn

    October 15, 2011 at 1:15 am

    Can we substitute bacon fat (from organic grass fed nitrate free bacon) for tallow?

    Reply
    • Cara

      October 15, 2011 at 11:54 pm

      Yes!

      Reply
  5. Mali Korsten (The Korsten Chronicle)

    January 22, 2012 at 1:06 pm

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

    Reply
  6. Daniel Brönsink

    September 27, 2012 at 11:57 pm

    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
    • Daniel Brönsink

      September 28, 2012 at 11:44 am

      And has anybody tried making these using pumpkin?

      Reply
  7. Rachel

    October 8, 2012 at 3:59 pm

    Has anyone had success making these without eggs? What did you replace them with? Thanks!

    Reply
    • Laurie

      April 21, 2013 at 9:39 pm

      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
      • Rose

        September 25, 2014 at 11:12 am

        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
  8. Colleen

    March 16, 2013 at 9:26 am

    How can I make these when I am still allergic to eggs? HELP!

    Reply
  9. Nichole Theriault @2healthnuts

    September 25, 2014 at 12:10 pm

    These look amazing!

    Reply
  10. Lauren

    September 26, 2014 at 11:31 pm

    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
  11. Jill

    November 8, 2016 at 4:41 am

    Can my 9 month old enjoy these the same way with the whole egg and soaked/dehydrated walnuts as well?

    Reply
    • Cara

      November 8, 2016 at 7:24 am

      I’d give them to my kids at that age if they were eating solids :)

      Reply

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