All right, bit of a private joke there but I couldn’t think of a good name for these pancakes and I thought that would work great. I’m trying to persuade my dear husband to try GAPS for just one month and his latest food crush has been raspberry filled doughnuts. My mom hasn’t had doughnuts or pancakes for years, maybe even decades so this morning after eating one of these pancakes she pronounced them better than doughnuts! 🙂 Of course my husband begged to differ, although he did say that the next time I make them he’d like to have three, instead of only one (when I offered them to him he said he didn’t really like pancakes and would just take one).
This is my first created from scratch pancake recipe, I’ve always either used a recipe as it was written, or modified one that I thought would do well after revision. And of course there are the GAPS Squash Pancakes which I demonstrated making in two videos. I had pureed butternut squash on hand and a hankering for pancakes and now I have a new pancake recipe! These turned out really nice.
They hold up well during the cooking process and are golden brown. Just beautiful and so delicious.
This post contains affiliate links.
Better Than Doughnuts Pancakes
Makes 7 – 4″ pancakes
Tip: Be sure to use a spatula that is wide enough as it will support your pancakes better when you are flipping them. I use one like this one here: Good Cook Epicure Jumbo Turner (Amazon Affiliate Link)
- 1/2 cup pureed butternut squash
- 3 large whole eggs
- 3 tablespoons coconut oil
- 1/2 cup almond flour, packed
- 1/2 teaspoon baking soda
Whisk eggs [affiliate link] until thoroughly scrambled. Add other ingredients and whisk thoroughly.
Heat your griddle, I use a cast iron griddle Cast-Iron Round Griddle (Amazon Affiliate Link). Use plenty of butter or coconut oil [affiliate link] before putting batter onto it.
When the griddle is nice and hot (butter will be bubbly), place 1/4 cup of batter onto the griddle and smooth into a circle.
Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.
Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
Enjoy with a pile of bacon and eggs!
- ½ cup pureed butternut squash
- 3 large whole eggs
- 3 tablespoons coconut oil
- ½ cup almond flour [affiliate link], packed
- ½ teaspoon baking soda [affiliate link]
- Whisk eggs until thoroughly scrambled. Add other ingredients and whisk thoroughly.
- Heat your griddle, I use a cast iron griddle. Use plenty of butter or coconut oil before putting batter onto it.
- When the griddle is nice and hot (butter will be bubbly), place ¼ cup of batter onto the griddle and smooth into a circle.
- Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.
- Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
- Enjoy with a pile of bacon and eggs!
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