For all you fellow laborers through stage 3 of the GAPS Intro Diet: these easy nut butter squash pancakes are for you. Youβre welcome.
Stage three, here we come!
Iβm pretty sure if youβre looking at this recipe, youβre either on stage three (finally!), or youβre prepping for for the intro. If the latter is you, kudos. Once you dive in, donβt give up.
If youβre finally to stage three, congratulations! After living off broth and boiled meat and veggies for who knows how long,Β I hope you were able to add in egg yolks and ghee in stage two. Maybe even a little homemade yogurt or sour cream.Β
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. Iβd 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 didnβt.
In fact, most of the meals that included nut butter squash pancakes actually usually included nut butter squash scrambled pancakes. Yeahβ¦ I had so much trouble getting the batter to cook through in the pancake form that Iβd 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.Β I say thankfully, because Iβve 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.Β
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 JanuaryΒ I used leftover whole pumpkins cooked down in my Instant Pot. Iβve 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 thatβs just my opinion. I know, itβs whatβs in all the photos, but theyβre just so cute I couldnβt help it! Use whatever squash you want, friends!
In the recipe card Iβve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links wonβt cost you anything extra. Thanks! π
Nut Butter Squash Pancakes
Free of grain, gluten, sugar, and dairy.
Ingredients
- 2 cups freshly cooked and pureed pumpkin or 1 β 15 ounces can pumpkin
- 1 cup nut butter (I use almond or peanut)
- 3-4 eggs (more for fresh pumpkin)
- 3-4 tablespoons coconut oil, lard, or tallow, for frying
Instructions
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 treatsβ¦
These pancakes look great Raia! Is that yogurt on top? It looks so good!
Thank you so much, Emily! The pictures have them served with sour cream on top, but yogurt is good too!
Every time you eat these, I’m a little tiny bit jealous. But then I remember what it was like to be on the GAPS diet and I know that it’s a small comfort to have such a delicious pancake in the presence of such intense desire for grain! So I’m very glad that you get to eat them. Be healthy, love. — Your Husband.
Aw…. I’m glad you’re glad I get to eat them. And thanks for putting up with all my weird foods over the years. It’s such an encouragement and blessing. π
What a wonderful recipe! Love the pumpkin!
Thanks, Linda! Pumpkin is delish!
These pancakes look delicious even though I’m not on GAPS. Hang in there, mama! You’re on your way to healing!!
Thank you so much for the encouragement, Anya!
Thank you so much for working so hard at getting these to work! What a blessing to those working food back into their diets!
Thank you, Renee! I hope that my work saves someone else from the frustration. π
These sound delicious! I never get tired of pumpkin, so I could definitely eat these all year long!
Thanks! I’m a pumpkin-lover, too. π
I am not on GAPS but these look like something I’d like to try anyway!
Love being creative in the kitchen and squash is SO yummy.
Thanks! Will pin to try soon!
Thanks, Carol! I hope you enjoy them!
Can you clarify the Gaps position on nut butters (and nuts for that matter)? do they have to be “properly prepared” the WAPF way in order to be legal? Thanks!
Sorry I just saw this comment, Katherine! The GAPS position is that all nuts and seeds should be soaked – including butters. I don’t usually follow this, though, since I don’t really have time or money to spend on that. Just do the best you can! It will be ok. π
My son is currently on stage 4. Made these for him tonight and they were a HIT. Thanks so very much!!!
I’m so glad to hear that your son enjoyed them! Thanks so much for stopping back in and letting me know! π
Is it true that winter squashes are not allowed in intro? And on full GAPS you have to treat them like fruits and eat them sparingly otherwise your gut flora can go out of wack again?
Winter squash is higher in carbohydrates than summer squash, which is probably what you’re thinking about. They technically are a fruit, but aren’t usually treated like one. That being said, I don’t remember reading anywhere that you should eat them sparingly while on the GAPS diet. They are most certainly allowed. Just pay attention to how your body handles them. (Like with everything else.)
Raia, I just wanted to thank you. My daughter and I made these today. Your instructions were fantastic and our pancakes came out looking like pancakes from the beginning with your excellent instruction. We moved into Stage 3 today and these were such a great “Welcome.” Thank you for taking the time to post what you do. It’s really a blessing and help to others!
I’m so glad to hear you and your daughter enjoyed the pancakes, Julie! Thank you so much for letting me know. It’s always so encouraging when people find the recipes helpful!
These saved me after so much broth on gaps stage 1 and 2. Ive tried butternut squash and loved it. Plan to try pumpkin tomorrow. Iβve also spent 30+ minutes scrolling and saving a bunch of your gaps recipes. Thanks for so many awesome ones!!
I’m so glad to hear that, Ashley! I hope you enjoyed them using pumpkin, as well, and that you continue to enjoy my GAPS recipes! Happy gut healing! π
Curious what is in the jar in the first photo? Is that yogurt? Is there a recipe?
The jar is actually full of the pancake batter! But yes, I do have a yogurt recipe, if that’s what you’re after. π
https://raiasrecipes.com/2017/05/easy-homemade-yogurt-in-the-instant-pot.html