This recipe was adapted from the GAPS Pancake Recipe in the Gut and Psychology Syndrome book by Dr. Natasha Campbell. Makes 3 Pancakes.
GAPS Legal Pancakes Ingredients
1/2 c. cooked Butternut Squash
3 Farm Fresh Eggs
Fat such as lard, butter or sour cream
Salt
Toppings such as date syrup or cinnamon
Food Processor or Blender
Directions for gaps legal pancakes
Cut butternut squash into halves. Deseed and bake face down on a parchment lined baking tray for 40 minutes at 400 degrees until very soft.
When squash has cooled and can be handled, scoop out the flesh with a spoon into a large bowl.
Add squash, eggs and fat to blender. For every 1/2 cup of squash, add 3 eggs, 1 tbsp of fat and 2 pinches of salt. The traditional GAPS pancake recipe uses almond butter to thicken instead of fat. Since this is a nut free recipe, I used fat to thicken instead. Blend until smooth.
Add a couple tablespoons of fat to a pan. Heat on low heat until oil is simmering.
Make sure your fat is glistening in the pan before adding your pancake batter. You can also add one drop of water into the pan. If it sizzles, the oil is ready.When pan is ready, add scoop of pancake batter. Cook pancake on low heat for about 10 minutes.
You can cook multiple pancakes at a time but I’ve had the best luck cooking one at a time!
Similar to traditional pancakes, they will bubble on top when they are ready to flip.
Cook on the second side for about two to three minutes. Be careful - this second side will cook much faster than the first!
Once cooked, add butter. Keep as a savory pancake or for a sweeter treat, add date syrup or cinnamon. Do not add cinnamon to the mixture before you cook - it will burn!
Notes: If your fat gets too hot and burns, rinse your pan out and start with new fat for the next pancake. Otherwise, all the pancakes will taste burn.
Blackened and burnt sections of the pancake contain high levels of carbon, which is difficult to digest. These should be avoided as much as possible on the introduction stages of the GAPS diet.
Butternut Squash Pancakes
ingredients:
- 1/2 c. cooked Butternut Squash
- 3 Farm Fresh Eggs
- Fat such as lard, butter or sour cream
- Salt
- Toppings such as date syrup or cinnamon
- Food Processor or Blender
instructions:
How to cook Butternut Squash Pancakes
- Cut butternut squash into halves. Deseed and bake face down on a parchment lined baking tray for 40 minutes at 400 degrees until very soft.
- When squash has cooled and can be handled, scoop out the flesh with a spoon into a large bowl.
- Add squash, eggs and fat to blender. For every 1/2 cup of squash, add 3 eggs, 1 tbsp of fat and 2 pinches of salt. The traditional GAPS pancake recipe uses almond butter to thicken instead of fat. Since this is a nut free recipe, I used fat to thicken instead. Blend until smooth.
- Add a couple tablespoons of fat to a pan. Heat on low heat until oil is simmering.
- Make sure your fat is glistening in the pan before adding your pancake batter. You can also add one drop of water into the pan. If it sizzles, the oil is ready.When pan is ready, add scoop of pancake batter. Cook pancake on low heat for about 10 minutes.
- You can cook multiple pancakes at a time but I’ve had the best luck cooking one at a time!
- Similar to traditional pancakes, they will bubble on top when they are ready to flip.
- Cook on the second side for about two to three minutes. Be careful - this second side will cook much faster than the first!
- Once cooked, add butter. Keep as a savory pancake or for a sweeter treat, add date syrup or cinnamon. Do not add cinnamon to the mixture before you cook - it will burn!
- Notes: If your fat gets too hot and burns, rinse your pan out and start with new fat for the next pancake. Otherwise, all the pancakes will taste burn.
- Blackened and burnt sections of the pancake contain high levels of carbon, which is difficult to digest. These should be avoided as much as possible on the introduction stages of the GAPS diet.