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GAPS Intro Stage 3 Butternut Squash Pancakes

These butternut squash pancakes can also be made with pumpkin or any hard winter squash!

Course Breakfast
Cuisine GAPS Diet, GAPS Intro Diet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 279 kcal
Author Cara

Ingredients

  • 1 cup butternut squash Cooked or raw and peeled/chopped. Approx 1 small squash
  • 2 cups walnuts soaked and dehydrated, 'crispy walnuts'
  • 6 eggs
  • 1/4 teaspoon sea salt
  • 2 tablespoons ghee or tallow, to fry

Instructions

  1. In a blender, blend squash, walnuts, salt, and eggs until smooth. Heat a skillet on medium-low heat and melt tallow or ghee.
  2. Use a spoon to gently spoon 1 tablespoon of batter into the heated pan with the melted fat.
  3. 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.
  4. 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

Nutrition Facts
GAPS Intro Stage 3 Butternut Squash Pancakes
Amount Per Serving (1 serving)
Calories 279 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g25%
Cholesterol 132mg44%
Sodium 120mg5%
Potassium 236mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 2040IU41%
Vitamin C 4mg5%
Calcium 56mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.