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GAPS Pancakes

When doing the true GAPS diet from start to end, the first baked good allowed/suggested is nut pancakes (in stage 3).  Why I haven’t made them yet?  Who knows 😛  Maybe because the GAPS book doesn’t actually give a recipe…just the ingredients (no amounts).  But I did a little searching and found a few versions.  I made a small batch yesterday to try.  So easy!!  And very good.  I used some leftover roasted summer squash in mine.  It wasn’t totally pureed and still had some seeds…and they still turned out great.  Rebecca and I both liked them (Justin hasn’t tried them yet).  They only take a few minutes to make.  Great snack to have on hand when I need something more solid/filling.  And they work well in place of bread/buns.  I used one last night for an open face sandwich (with cashew avocado chicken salad).  So good.  I’m anxious to try them as hamburger buns.  And just as regular pancakes too.  I like how simple they are…and you don’t have to add sweetener.  I’ll be making these often now.  I’ll have to make a bigger batch and freeze them to have on hand.

GAPS Pancakes (nut butter pancakes)
makes 8 – 10 small pancakes

2 – 3 Tbsp. squash or zucchini, deseeded, pureed
2 – 3 Tbsp. nut butter
2 eggs

Mix all ingredients together.  Fry in butter or ghee on hot skillet.

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One comment

  1. Sara says:

    I have made nut butter pancakes once. They were yummy. The “recipe” I saw suggested beating the egg white and then adding in the yolk and nut butter. Your’s look plenty fluffy, though. Good idea to put the zucchini in them!

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