GAPS Intro Stage 3 Squash Pancakes

These simple pancakes are made with just squash (winter or summer), nutbutter, eggs, and sea salt. Fried in tallow.
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


  • 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.