Butternut Squash Pancakes – A GAPS Intro Recipe

Oh my goodness!  I just made these for breakfast this morning, and they were so delicious I just had to share them with you.

If you have read my previous posts you know I am doing the GAPS Introduction diet to try to heal from Fibromyalgia and Chronic Fatigue Syndrome.  I am currently on stage 4, and it is time to introduce coconut flour.

In the GAPS book, Dr. Natasha Campbell-McBride recommends making pancakes with squash, eggs and organic nut butter.  I decided to use coconut flour instead of nut butter.  They turned out really well and are super easy to prepare.  I hope you enjoy this recipe as much as I did.

Butternut Squash Pancakes

1/4 cup    Butternut Squash, precooked
1              Egg, organic and pastured
1 tsp        Raw Coconut Flour

Serves one.  Preheat a 12-inch cast iron skillet on medium heat and add at least 2 tablespoons of healthy fat.  I used ghee.  Mix ingredients well with an immersion blender.  Test skillet with a sprinkle of water.  If it is hot enough the water will sizzle.  Pour 3 dollar-sized shapes into skillet.  After about 5 minutes, peek at the underside of the pancake to see if the edges are golden brown.  If they are, carefully turn it over.  Be patient.  This is the hard part.  Cook until both sides are golden brown.

Carefully remove them from the pan, and pour all the fat in the pan over the pancakes.  Add a pinch of salt, if desired, and top with your favorite toppings.  I put a dollop of homemade sour cream and honey on mine.

The outside is slightly crunchy and the inside is soft and moist.  Yum!  Enjoy!

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Shared on Monday Mania, Fat Tuesday, Real Food Wednesday, Simple Lives Thursday, Keep It Real Thursday, Homestead Barn Hop, Morristribe’s Homesteader Blog Carnival, Traditional Tuesdays, Frugal Tuesday Tip, Domestically Divine Tuesday, Hearth and Soul Hop, Tasteful Tuesdays, Gluten-Free Wednesdays, Frugal Ways Sustainable Days, Whole Foods Wednesday, Homemaking Link-Up!, Healthy 2Day Wednesday, Pennywise Platter Thursday, Full Plate Thursday, Keep it Real Thursday, Fight Back Friday, Little House in the SuburbsFill Those Jars Friday and Scratch Cookin’ Tuesday.

This was a featured post on Sunday Snippets.

  • Jenna

    Looks real yummy, Leola! Can I come over for Bkfast sometime?! 😉

    • TheUrbanHearth

      Come on over, Jenna! 😉

  • I saw the recipe in one of my GAPS cookbooks, and have been meaning to try it. It looks so simple. Does it freeze or travel well? I’m wondering if I could send the pancakes in as a school snack.

    • TheUrbanHearth

      Good questions, Barb! I’m guessing they freeze well because butternut squash freezes well. I would try them as a snack. If they are browned nicely, they should hold together well.

  • Carol

    Trying these pancakes tomorrow 🙂
    I’m also on stage four and seem kind of stuck there.
    I just did my first forty hour fast which went better than I anticipated. When it ended this morning, and I felt remarkably well. That was until I had breakfast, and then is was downhill from there.
    I think I’m having too many carbs, so I will try using two eggs with the 1/4 cup of BN squash.

    • TheUrbanHearth

      Hi Carol! I wrote a response to you this weekend, but it didn’t post for some reason. I hope you enjoyed this recipe! It’s funny, we might be opposite. I’m think I’m eating too much meat which is why I’m constipated. It has improved, finally, this last week though. Whew!

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  • Looks yummy! Thanks for sharing this one. We’ll have to give it a go this weekend.

    • TheUrbanHearth

      You’re welcome, Becky! Thanks for stopping by.

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  • What a lovely colour these pancakes are, and so much healthier than the traditional version!

    • TheUrbanHearth

      Absolutely, April! And tastier, IMHO. 😉 Thanks for stopping by!

  • Miz Helen

    These pancakes look awesome, we just love the addition of Butternut Squash. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • TheUrbanHearth

      Hi Miz Helen! Thank you for the compliment and for stopping by. I’ll definitely be back. ~Leola

  • I think I might try these tomorrow for breakfast, as I have some cooked squash ready to be used. Thanks for linking up to Healthy 2Day Wednesday!

    • TheUrbanHearth

      You’re welcome, Anne! I hope you enjoy them as much as I did. Thank you for stopping by. ~Leola

  • LIB

    I really have a lot of b-nut to use! thanks for posting this yummy ( and easy to remember) recipe!

    • TheUrbanHearth

      You’re welcome!

  • Mmmm, these were really good. I made a much bigger batch so I played with the portions. We had them with dinner tonight.

    • TheUrbanHearth

      I’m glad you enjoyed them. Thanks for stopping by!

  • Doug

    I do these as follows: I bake a large bnut squash @ 400 for 1:15, then take off the skin and seeds. Let it cool and whisk first/add 6 eggs, 3 T of coconut flour, a pinch of Celtic Sea Salt, 1 tsp of Vanilla Extract and 1/4 tsp or so of ground cinnamon. I mix it all together with an old fashioned hand potatoe masher, then freeze 1/2 to use in a couple of weeks. What is left usually makes pancakes for a couple of nights for both of us. (Oh… I use plenty of coconut oil to fry them in). I’ve found this recipe to be better than just about any I’ve found because I simply experimented in the kitchen until it’s perfect. Served with plenty of butter and honey, of course! (7 months into GAPS)

  • LoriC

    Is there any other flour besides coconut flour that would work? My son reacts to coconut, and almond and rice flours too…..we also can’t do sorghum. I would love to make him some pancakes, but not sure what to sub for the flour…..thanks!

  • Diana

    Yum! Thanks for the recipe. I react to nut, but this was a fabulous alternative. I used fresh nutmeg to spice it up and fresh grated summer squash, blended all ingredients in a blender. They held together well and didn’t seem like some substitute for something better.