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!