Recipe: Squash Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 30 small pancakes
  • 1 - ½ cups baked winter squash
  • ½ cup peanut butter
  • ½ cup coconut milk
  • 5 eggs, separated
  • 1 teaspoon cinnamon
  1. Mix the squash, peanut butter and coconut milk together.
  2. Separate the eggs.
  3. Put the egg yolks in the first bowl of ingredients and the whites into a bowl of their own.
  4. 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).
  5. Use a mixer to beat the egg whites until they are stiff and hold a peak.
  6. Begin heating a heavy skillet on medium heat.
  7. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.
  8. Fold the egg whites into the batter carefully.
  9. When the skillet is hot, drop about two tablespoons of batter into the skillet.
Recipe by GAPS Diet Journey at