Tag Archives: winter squash

Pancakes

Better than Doughnuts Pancakes

Pancakes

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.

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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)

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!

Better than Doughnuts Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 7
 
Grain-free, gluten-free pancakes that are light and fluffy. So delicious!
Ingredients
Instructions
  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!

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Squash and Peanut Butter Pancakes

Squash Pancakes GAPS Introduction Style

Squash and Peanut Butter Pancakes

UPDATE: I have put together a video tutorial on making these pancakes. Please go here to view Squash Pancakes Video Tutorial.

This recipe was inspired by Grain Free Foodies' Light and Fluffy Intro Diet Pancakes. I set out to make squash and peanut butter [affiliate link] pancakes, but then I realized I didn't have enough peanut butter. Well, I actually had some peanut butter on the shelf, but it had separated so I didn't want to spend the time to mix it, so I improvised with my ingredients.

Mix the squash, peanut butter and coconut milk together. Separate the eggs. Put the egg yolks in the first bowl of ingredients and the whites into a bowl of their own.

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). Use a mixer to beat the egg whites until they are stiff and hold a peak.

Begin heating a heavy skillet on 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.

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 the heat down to 3 and a half.

These pancakes were about 3 inches in diameter. The recipe made 30 small pancakes. I did not have mine  with honey [affiliate link], they were pretty tasty plain. I froze sixteen of them for later.


Recipe: Squash Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30 small pancakes
 
Ingredients
  • 1 - ½ cups baked winter squash
  • ½ cup peanut butter
  • ½ cup coconut milk
  • 5 eggs, separated
  • 1 teaspoon cinnamon
Instructions
  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.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.