Butternut Squash pancakes are a favorite in this house. We top them with yogurt now that we’re tolerating dairy (see my guest post at Cheeseslave’s blog: How GAPS is Helping Our Family).
If you’re not on GAPS, 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.
Squash Intro Pancakes
1 small crookneck squash or 1/2 cup cooked butternut squash
1 cup crispy walnuts
2 eggs
1 teaspoon tallow or coconut oil to fry in
In a blender, blend squash, walnuts, and eggs until smooth. Heat a skillet on medium-low heat and melt tallow. Make small pancakes with the batter, and carefully flip once set on one side, after 90 seconds or so. I blend raw squash- I peel and seed winter squash, but I leave the soft summer squash peels.
Enjoy!
This may be a stupid question, but do you cook the crookneck squash before blending it to bits?
Not a stupid question- I keep it raw, it blends nicely :)
Can you use zuccinni? Can this be used for stage 3 pancakes on Intro?
These are our intro pancakes, and yes, I use zucchini :)
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?
I use walnuts, which are easily blended into butter at home because soaking them allows us to reduce the phytates.
Can we substitute bacon fat (from organic grass fed nitrate free bacon) for tallow?
Yes!
Not long till I’ll be far enough along in the GAPS diet to try these! Can’t wait – they look yummy!
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.
And has anybody tried making these using pumpkin?
Has anyone had success making these without eggs? What did you replace them with? Thanks!
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!!
How can I make these when I am still allergic to eggs? HELP!