UPDATE: I have put together a video tutorial on making these pancakes. Please go here to view Squash Pancakes Video Tutorial.
This recipe was inspired by Grain Free Foodies’ Light and Fluffy Intro Diet Pancakes. I set out to make squash and peanut butter pancakes, but then I realized I didn’t have enough peanut butter. Well, I actually had some peanut butter on the shelf, but it had separated so I didn’t want to spend the time to mix it, so I improvised with my ingredients.
- 1 – 1/2 cups baked winter squash
- 1/2 cup peanut butter
- 1/2 cup coconut milk
- 5 eggs, separated
- 1 teaspoon cinnamon
Mix the squash, peanut butter and coconut milk together. Separate the eggs. Put the egg yolks in the first bowl of ingredients and the whites into a bowl of their own.
Mix the squash, peanut butter, coconut milk and eggs with a stick blender or whisk (I used a stick blender because my peanut butter was chunky). Use a mixer to beat the egg whites until they are stiff and hold a peak.
Begin heating a heavy skillet on medium heat. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.
Fold the egg whites into the batter carefully.
When the skillet is hot, drop about two tablespoons of batter into the skillet.
When making pancakes, I start with the stove at medium heat (my stove goes from 1 to 10, with 5 being right in the middle and I call that medium heat) and drop batter by the tablespoon. The first batch will help me know if I need to lower the heat, or lessen the amount of batter. By the third or fourth batch I had the heat down to 3 and a half.
These pancakes were about 3 inches in diameter. The recipe made 30 small pancakes. I did not have mine with honey, they were pretty tasty plain. I froze sixteen of them for later.