GAPS Intro Stage 3 Squash Pancakes

Butternut Squash pancakes are a favorite in this house, and a much-awaited addition to the tremendously healing GAPS Introduction diet.

If you’re not on GAPS, squash pancakes are still good. A little more crumbly than wheat pancakes, but they would be a great substitute for babies with few teeth- they nearly dissolve when bit!

Because they contain carb/veggie (squash), fat (tallow– you can buy online here), and protein (eggs), this is an easy all-in-one meal.

Make these delicate pancakes smaller than normal pancakes, so you can easily flip them.

GAPS Intro Diet

The GAPS Intro diet is a very powerful, yet restrictive and strict protocol designed by Dr. Natasha Campbell-McBride to heal the gut.  We did GAPS Intro on our quest for autism recovery, and ended up healing dairy allergies and eczema in the process!

The GAPS Diet is a strict elimination diet, starting with only very easy to digest low-allergen foods, and then slowly but persistently adding in more varieties of food as the digestive tract heals and the GAPS patient can tolerate them.  Read everything you need to know about the GAPS Diet here. 

The GAPS Intro goes in ‘stages’ and my best-selling e-book What Can I Eat Now? 30 Days On the GAPS Intro Diet walks you through the stages day-by-day. I used this protocol for my own family with amazing success, though it was a struggle to understand at first. That’s why I put together this printable ebook- to help you save time, energy, and confusion.

On day 11 we introduce these delicious pancakes, which are such a treat after 10 days of soup, boiled meat, and boiled vegetables!

GAPS Intro Stage 3 Squash Pancakes

These simple pancakes are made with just squash (winter or summer), nutbutter, eggs, and sea salt. Fried in tallow.

1 small crookneck squash or 1/2 cup cooked butternut squash
1 cup crispy walnuts
2 eggs
1 teaspoon lamb tallow to fry in (or ghee)

In a blender, blend squash, walnuts, and eggs until smooth.

Heat a skillet on medium-low heat and melt lamb tallow or ghee.

Use a spoon to gently spoon 1 tablespoon of batter into the heated pan with the melted fat.

Flip with a small spatula once bubbles start to appear on the top and a few have popped, about 2 minutes. Cook on the other side for another minute or so, or until the edges start to appear firm.

Repeat with the remaining batter. 

Start with just 1-2 of these pancakes and see how you do with egg whites. If egg whites are not tolerated, these pancakes can be made with yolks only; just double the amount of yolks and omit whites.

Read more about ghee, including how to make your own for the GAPS Intro Stage 2 here

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