One of my readers, “Desperate” asked if I could share a video or further explain how to make these squash pancakes. And so, here is a video tutorial for making squash pancakes (my original post is here). These include coconut milk [affiliate link], which I do not recall at the moment if coconut milk is allowed during Introduction, but I hope you will find these video tutorials helpful in preparing these pancakes. I've split the tutorial into three videos, so if you want to see how to make the batter, or cook the pancakes you can go directly to that section.
Part 1 of 3 – Making the batter
Part 2 of 3 – Cooking the Pancakes
There is an example in Part 2 of what happens if you try to flip the pancake too soon.
Part 3 of 3 is just a bunch of pancake making going on. About 13 minutes worth, which is 5 or 6 pancakes since each one takes about two minutes to cook.
Squash Pancakes
- 1 and 1/2 cups baked winter squash
- 1/2 cup peanut butter [affiliate link]
- 1/2 cup coconut milk
- 5 eggs [affiliate link], separated
- 1 teaspoon cinnamon [affiliate link]
Place the squash (in the video tutorial I used pumpkin [affiliate link]), peanut butter, coconut milk, cinnamon and egg yolks (reserving the egg whites for later) in your blender (or you may use a stick blender). Blend until thoroughly mixed. I had to pulse a few times, stop the blender and mix the ingredients, pulse again and stop, in order to get everything blended up.
Use a mixer to beat the egg whites until they are stiff and hold a peak.
Begin heating a skillet or griddle 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 (in the videos I used a 1/3 cup measurement which made a larger pancake. Using only two tablespoons will result in smaller pancakes which will be easier to flip if you are new to making these).
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 to lower the heat down to 3 and a half.
Two tablespoons of batter renders 3″ pancakes. In the videos I used 1/3 cup and the pancakes were 4″ to 5″ in diameter.
I hope this helps.
This recipe shared at Fat Tuesday.
thank you again, starlene, the videos were so helpful. we had the batter pretty much like yours but i think we were flipping too soon. we got that same scrambled egg looking mess that you got when you demonstrated flipping too soon. so i think that might be our problem. i watched it with all of my kids and they were so excited that a video was made just for us! now we are all waiting to try again. a pumpkin is going into the oven right now.
one tip for anyone else having trouble with squash pancakes: we’ve had plenty of flops and what we do with the rest of the batter is add some almond or coconut flour and baking soda and put it in the oven. it turns out ok but we sure are looking forward to pancakes that look like yours, starlene. thank you!
They look really yummy. What is that on top of the pancakes?
Butter and peanut butter. 🙂
YUM! In my low carb/Atkins days I used to eat pancakes made from some low carb mix, topped with butter, sugar free syrup, and peanut butter. I could eat that right now. Not that the pancake mix or SF syrup were healthy…
Interesting how fast yours are done! We don’t have coconut milk in ours, and I use walnut butter. It takes about 8 minutes per side for me on our gas stove. If I turn up the heat on the cast iron griddle, they just get burnt. Luckily we have a 2 burner skillet, so I make 6 to 8 pancakes at a time, which are between 2 to 3 inches in diameter. I don’t separate the eggs either. I think I’m going to give that a try and see if there is any difference in cooking or texture.
Hi Nancy! Wow, 8 minutes on each side? That is so interesting! That is great that you can make so many at once. If you get a chance to separate the eggs let me know how that works out. Thanks for stopping by and commenting!
Well, as it happens, I needed to make pancakes today. I didn’t have time to do the extra step of separating the whites. But I did try the faster cooking method. Which was a flop on my stove. Literally. I tried 3 batches of pancakes and only wound up with 3 that somewhat held their shape and didn’t fall apart. I switched back to my slow cook method, turning the gas burners down to slightly above their lowest setting and got 6 out of 6 great pancakes with about 16 minutes of cook time. And the beautiful thing with slow cooking is that there is no standing over the stove, watching. I set the timer and go get other things done. I had a total of 3 batches that I slow cooked. During that time, I was able to get the kitchen cleaned up from breakfast and also picked up the family room that had toys and various craft projects all over the place. Pancakes done and house not quite as much of a disaster pit all at the same time 🙂 If you make pancakes often, you might want to invest in a cast iron griddle that covers 2 burners. I got the $30 Lodge one at Target. There is a slightly bigger one for $40 that would probably allow me to fit another 2 pancakes per batch, but I went with the smaller one so that it wouldn’t be so unmanageably heavy. If you go with the slow cook method, you also don’t have to worry about having to perform the slide and flip.