Easy Grain-Free Veggie Pancakes (GAPS Legal)

Easy Grain Free Veggie Pancakes 3

Looking for an easy and delicious grain-free pancake recipe?

These pancakes have only three ingredients.

Dr. Natasha Campbell-McBride includes this recipe in stage three of her Gut and Psychology Syndrome (GAPS) introduction diet. Since the book does not list exact amounts or measurements, I’ve adapted it using my approximations.

veggie pancakes ingredients2Ingredients:

  • 1/2 – 3/4 cup nut butter (almond, hazelnut, etc – your choice)
  • 3-4 eggs
  • Large piece of winter squash, like butternutveggie pancake mix


  • Peel and deseed the squash and blend in a food processor or blender.
  • Add the nut butter and eggs to the processor or blender and mix well.
  • Grease your griddle or frying pan with coconut oil, butter, or lard.
  • Fry them like regular pancakes on medium heat.

Makes 8-12 pancakes, depending on their size. Serve with fruit or real whipped cream.

veggie pancakes cooking1

Try different amounts of each ingredient or try different ingredients altogether! When making the pancakes for this post, I ran out of nut butter! So I used whole almonds instead. They blend into a nice almond meal.

If you have a sensitivity to nuts, then substitute another vegetable like carrots or avocado, in place of the nut butter. The pancakes become like a mini-omlette. It’s hard to go wrong, since they are simple. Have fun experimenting!

Note – these pancakes are delicate. Give plenty of time for your burner to warm up fully and turn them gently during frying.

Let me know how your veggie pancake experiment goes!


veggie pancakes final4

This entry was posted in GAPS, Gluten-Free, Grain-Free, Real Food, Vegetables. Bookmark the permalink.

8 Responses to Easy Grain-Free Veggie Pancakes (GAPS Legal)

  1. Melinda says:

    These look like a good way to get some veggies in. I may try them!

  2. Great idea!! I just tried George’s banana pancake recipe (http://civilizedcavemancooking.com/breakfast/perfect-paleo-pancakes/) and they were perfect!, but I was thinking of trying doing them with plantains or something with less of a strong banana flavor. Squash would be great!

    • Tracy says:

      Yes, butternut is my favorite, but it works well with acorn or a sweeter winter squash like blue or red kuri or kabocha.

  3. Joan Douglas (@whidbey_joan) says:

    yum! we have so much zuchinni & yellow summer squash that will be perfect for this!

  4. Stacy Yates says:

    You blend up the squash raw?

    • Tracy says:

      Yes, Stacy. I chopped up the raw squash into smaller pieces so my blender could handle it easier. I suppose you could cook it partially first, but I don’t think it’s necessary. Let me know how you like them!

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