As I posted earlier in Roasting Butternut Squash, if there is one vegetable our garden produces a ton of, it is butternut squash! With its sweet nutty flavor, everyone loves it – it is definitely a family favorite. I am glad too, since butternut is a great source of vitamins A, C and E, magnesium and potassium.
I first started making Butternut Squash pancakes on the third stage of the GAPS Introduction. After the first two stages of the introduction diet, everyone was hungry for anything resembling a “real” pancake and these were definitely a hit! While the rest of the family has transitioned to a traditional diet, I remain on the full GAPS diet. These pancakes have remained on the menu and we all still enjoy them.
I roast my butternut squash for the pancake recipe (and most others too!) which intensifies the flavor. Roasting is the easiest method of preparation and you don’t kill your hands using the potato peeler!
Oh, and don’t just think “pancakes” = “breakfast” – these are great served as a side dish to accompany other dishes or even alone!
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
Butternut Squash Pancakes
2 c. butternut squash, cooked and mashed
1 c. nut butter or nut flour – I use almond flour which you can find here.
1/4 tsp salt (where to buy REAL salt)
1/2 tsp baking soda (optional)
Cook butternut squash and mash.
Mix all ingredients together with a handmixer.
Place a small amount of tallow, lard or coconut oil into a preheated skillet and melt.
Pour 1/4 c. of batter into the skillet and cook over medium heat until browned.
Flip the pancake once and cook the other side until brown.
Serve warm and Enjoy!