GAPS Intro Diet. Day 16. Stage 3.
These little babies are the best breakfast treat that we've had in seventeen days [trust me, you'd worship them too if you were us]. Sweet and savory with a slightly crispy exterior, Mike and I made three batches of these pancakes before getting them right.
Word to the wise: use a dense squash that has little water or that has been drained for a firmer, easier-to-flip pancake.
Drizzle with raw honey or sprinkle with celtic mineral sea salt - if you must.
squash pancakes
serves 2
2 eggs
1 cup squash
ghee
Crack the eggs and separate the yolks from the whites. In one bowl, blend the squash, egg yolks and a tbsp of ghee until smooth and light, about three minutes.
In a cold stainless steel or glass bowl, whip egg whites with beaters until you have stiff peaks.
Fold the whipped egg whites into the batter, gently combining the ingredients.
Heat a generous spoonful of ghee in a heavy skillet over medium-high heat. Once the skillet is hot, gently dollop small amounts of batter into the pan. Cook two to three minutes on each side.
Enjoy plain, sprinkled with sea salt or drizzled with raw honey.
No one who isn't going through Intro could possibly understand how amazing these taste to someone who is! I worshipped my first squash pancakes a few days ago. The ones with the nuts? Holy. Mother. Of all that is good.
ReplyDeleteFound you through Pinterest, and I'm excited to poke around and see what else you've got here for us GAPSters!
Emily - SOO know what you mean.... since graduating to almond flour I feel like I have died and gone to heaven... literally. Thanks so much for stopping by!
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