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.
- 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.