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GAPS Intro Pancakes

  • Author: Melanie Christner - Honest Body
  • Yield: 6 1x
  • Category: Breakfast

Scale

Ingredients

  • 1 cup cooked & pureed squash (I generally use butternut, cut into chunks, & simmered in broth or water until soft)
  • 1 cup nutbutter (such as almond)
  • 5 eggs (yolks & whites divided)
  • 1/2 teaspoon salt

Instructions

  1. With a mixer, beat the egg whites until fluffy.
  2. With either a food processor or an immersion blender & large bowl, blend the egg yolks, squash, nutbutter & salt until smooth.
  3. Then gently fold this mixture into the egg whites until blended together.
  4. I recommend frying on a well-seasoned cast iron griddle over low heat. These pancakes can be prone to burning if the temperature is hot.

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