Who doesn’t love pancakes? These squash pancakes are so simple, and absolutely delicious! They’re also perfect for stage 3 of the GAPS introduction diet.
It feels like celebration time, the moment you reach stage 3 of the GAPS intro diet. After going for weeks without bread or anything similar, you can finally enjoy baked goods in the form of pancakes! These squash pancakes aren’t just for the GAPS diet, though. They’re the perfect healthy breakfast for anybody.
Squash pancakes my way
The official pancake recipe in “Gut and Psychology Syndrome” calls for squash, eggs, and nut butter. It’s a delicious recipe in its own right.
My favorite way to introduce squash pancakes in the GAPS diet, though, is this simple, two ingredient recipe. It’s easy and so good! You can definitely do both recipes. It works well to switch from one to the other as you like, for variety.
Cooking fat options
For frying the pancakes, you’ll need a cooking fat. You can use whichever healthy fat that your body is loving at the moment. Tallow, ghee, duck fat, butter, and coconut oil are all good options.
I have information in another blog post on how to render tallow, as well as another blog post on all the amazing health benefits of grass fed tallow.
Choosing and preparing the squash
You’ll want to use some type of winter squash for these squash pancakes. My favorites are butternut and acorn squash, but feel free to use whatever kind you have available.
Before making these squash pancakes, you’ll just need to bake the squash. It’s really easy.
First, cut the squashes in half lengthwise, and place them cut side down on a baking sheet. Add a little water, and bake at 400° F for 45 minutes to one hour, depending on the size of the squash. You’ll know the squashes are done when they’re soft enough to easily press your finger into them. Let them cool, and then scrape out the seeds and compost them. Now all you have to do is scrape out the flesh, and you’re ready to make pancakes!
Squash pancakes method
Making these squash pancakes is really easy. Just add one egg per one cup of cooked squash, and mix well. Add a pinch of salt if you like.
For mixing, you can stir in a bowl with a spoon, or throw everything in a blender for a really smooth texture.
To cook them, you’ll need a hot skillet or griddle. I love cast iron for this, but you can also use stainless steel. Definitely avoid toxic cookware, like anything coated with teflon. To get a nonstick surface on cast iron or stainless steel, first heat up your skillet and melt your fat. Then pour the pancake batter on, and let them cook evenly on each side.
Things to know
If you’re used to cooking wheat flour pancakes, you’ll notice that these take a bit longer to cook. Watch for the bubbles to all pop. Once that has happened, and the bottoms look done, it’s time to flip them.
Definitely keep a close eye on them! Don’t let them burn. You might need to turn your heat down part way through cooking.
Enjoy those squash pancakes
These squash pancakes are delicious just with some fat melted on top. Again, choose from whatever fat your body is doing well with right now: butter, ghee, tallow, duck fat, coconut oil. Sour cream made from raw milk is also really delicious!
Later on, once fruit and honey are introduced, you can enjoy those on top of these squash pancakes. We like strawberries and blueberries with sour cream.
For someone who isn’t doing GAPs, maple syrup is really delicious as well. Just be sure to still include those healthy fats along with the syrup.
Anytime can be pancake time
Of course pancakes are wonderful for breakfast. But whenever you need something to go with your lunch or dinner, don’t forget these delicious little things!
They make great snacks, and you can use them to build sandwiches. They are perfect for taking the place of bread on the GAPS diet.
Bulk up with pancakes
If you’re somebody who is needing to gain weight on GAPS, like I was, these pancakes are great. They really help keep you feeling full and satisfied. Enjoy them often!
If you’re on the other end of the spectrum, needing to lose weight, don’t let that keep you from enjoying these squash pancakes. Just be sure to include plenty of healthy fats, and your body will use these to nourish you in a healthy way without making you gain unneeded weight.
Squash pancakes DIRECTIONS
- 3 cups cooked winter squash
- 3 eggs
- 1/4 tsp salt
- Fat to cook with (tallow, lard, ghee, butter, duck fat, etc.)
- Scoop cooked squash from shells.
- Beat eggs lightly and then add to squash in a large mixing bowl.
- Mix well.
- Heat griddle to medium heat and add some fat to melt.
- Pour batter on griddle in small circles.
- Let pancakes cook until bubbles have all popped and bottoms are done but not burnt.
- Flip pancakes and cook on other side until done.
- Remove from griddle and serve with melted fat (tallow, lard, ghee, butter, duck fat, etc.) Additional topping ideas include honey and fruit, when introduced.
Squash pancakes video
What is your favorite pancake topping?
Have you ever gone without eating baked goods for a while? Did it make you miss them, or not really? Share your experience in the comments!
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