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Recipe: Squash Pancakes

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Squash and Peanut Butter Pancakes

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.

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10 comments to Recipe: Squash Pancakes

  • Magda Velecky

    Funny – I cooked these yesterday morning! I did mine with pumpkin (roasted it myself) but it was probably a bit more watery than what canned stuff would be. The pancakes were okay, but too light for me. I will try it with squash next time – I might squeeze out more moisture to see if it helps.

    [Reply]

  • Alicia

    I have made 2 batches of the pancakes with pumpkin puree that I had in the freezer…yum! My hubby loves them too! I have been putting kefir cheese on them and then drizzle a little honey and sprinkle with cinnamon! YUMMY! We also just eat them plain…they are a nice snack or if you are wanting something “bread-like” ;)

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  • Alicia

    Your recipe sounds yummy too! Will have to try it!

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  • Marilyn

    I’m on the GAPS intro. diet. Need to make squash pancakes but coconut milk isn’t allowed. Only 4 ingredients – nut butter, squash, eggs and salt. Thanks.

    [Reply]

    Starlene Reply:

    Hi @Marilyn, please follow the link in the post to Light and Fluffy Intro Diet pancakes and you will find the original recipe there. That recipe includes the four items you list, with some spices. But just omit the spices and use the ingredient amounts for your four items. Hope that helps! :-) Starlene

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  • desperate

    hi, i’d love to see how you make these. i’m trying to make this type of pancake but all i ever end up with is a mess that will not flip and ‘pancakes’ that look more like scrambled eggs. can you do a video on it? or give more details?

    [Reply]

    Starlene Reply:

    Hello Desperate, I will try to get an update to you with more details as soon as possible. Thanks for asking! Starlene

    [Reply]

    Starlene Reply:

    Hello again, here is a link to my Squash Pancakes video tutorial: http://gapsdietjourney.com/2012/03/squash-pancakes-video-tutorial/ Best of luck! Starlene

    [Reply]

  • hopeful

    oh, wow! i can’t believe you did this for me. and so quickly! thank you so much, starlene. i’m going to go watch the videos now :)

    [Reply]

    Starlene Reply:

    You’re welcome! I hope you are successful!

    [Reply]

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