Better than Doughnuts Pancakes
Grain-free, gluten-free pancakes that are light and fluffy. So delicious!
Recipe type: Breakfast
Cuisine: American
Serves: 7
  • ½ cup pureed butternut squash
  • 3 large whole eggs
  • 3 tablespoons coconut oil
  • ½ cup almond flour, packed
  • ½ teaspoon baking soda
  1. Whisk eggs until thoroughly scrambled. Add other ingredients and whisk thoroughly.
  2. Heat your griddle, I use a cast iron griddle. Use plenty of butter or coconut oil before putting batter onto it.
  3. When the griddle is nice and hot (butter will be bubbly), place ¼ cup of batter onto the griddle and smooth into a circle.
  4. 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.
  5. 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.
  6. Enjoy with a pile of bacon and eggs!
Recipe by GAPS Diet Journey at