For all you fellow laborers through stage 3 of the GAPS Intro Diet: these easy Nut Butter Squash Pancakes are for you. You’re welcome.
This post contains affiliate links, FYI.
Stage three, here we come!
I’m pretty sure if you’re looking at this recipe, you’re either on stage three (finally!), or you’re prepping for for the intro. If the latter is you, kudos. Once you dive in, don’t give up.
If you’re finally to stage three, congratulations! After living off broth and boiled meat and veggies for who knows how long, I hope you were able to add in egg yolks and ghee in stage two. Maybe even a little homemade yogurt or sour cream.
The first time I went on the intro diet, it only took me 8 days to get to stage three. But the second time, three years later, it took me almost 5 weeks. Both times I was SO excited to finally add in something with a little substance, even if it was something as strange as pancakes made out of squash and nut butter.
Nut Butter Squash Pancakes
When I tried to make these funny little pancakes during my first go on the intro, they were a complete conundrum to me. I’d like to be able to tell you that by the time I moved on to the Full Diet 10 days later, I had nut butter squash pancakes figured out.
But I didn’t.
In fact, most of the meals that included nut butter squash pancakes actually usually included nut butter squash scrambled pancakes. Yeah… I had so much trouble getting the batter to cook through in the pancake form that I’d end up finally giving up and scrambling the batter like eggs.
Success, at last.
Thankfully, during this last go-round with stage three, I was able to perfect my nut butter squash making game. I say thankfully, because I’ve now been eating them for 10 weeks, as opposed to 10 days last time. So if I were still having those scrambled pancake issues I would be one sad mama.
In my quest for ease and frugality, I usually use whatever squash is cheapest. Right now that happens to be canned pumpkin at my local Aldi. But back in January I used leftover whole pumpkins cooked down in my Instant Pot. I’ve also used acorn squash and butternut with this recipe. They all work fine, though I do have to use more eggs with freshly pureed squash, as opposed to the store-bought canned stuff.
I actually prefer the taste of pumpkin or butternut with the nut butter. Nut butter kinda tastes weird with acorn, but that’s just my opinion. I know, it’s what’s in all the photos, but they’re just so cute I couldn’t help it! Use whatever squash you want, friends!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
Nut Butter Squash Pancakes
Free of grain, gluten, sugar, and dairy.
- 2 c. freshly cooked and pureed pumpkin or 1 – 15 oz. can pumpkin
- 1 c. nut butter (I use almond or peanut)
- 3-4 eggs (more for fresh pumpkin)
- 3-4 T. coconut oil, lard, or tallow, for frying
Place all ingredients in a blender (I use this one). Puree until smooth.
Preheat skillet over medium heat. When hot, add in a few tablespoons of lard, tallow, or coconut oil.
Spoon about 3 tablespoons of batter onto hot, greased skillet.
Cook for about 2 minutes on each side.
The pancakes will be small and will get rather dark from the hot oil.
Serve with a dollop of sour cream, or organic butter or ghee, if you can tolerate it. Or use as a base for tuna salad, avocados, or egg salad.
Store leftover batter in the fridge in a jar with a tight-sealing lid for up to a week.
Pin these Nut Butter Squash Pancakes for later!
You might also enjoy these other GAPS Intro treats…