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.
- 1/2 – 3/4 cup nut butter (almond, hazelnut, etc – your choice)
- 3-4 eggs
- Large piece of winter squash, like butternut
- 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.
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!