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Low FODMAP Butternut Squash Pancakes

Butternut Squash Pancakes (GAPS, Low FODMAP)

Jenna Volpe, RDN, LD, CLT
A nourishing, hearty breakfast full of sustenance and flavor while supporting healthy digestion for you and your family.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 1

Equipment

  • Medium mixing bowl
  • Mixing spoon
  • Spatula
  • Pan for cooking the pancakes
  • Plates and utensils for serving

Ingredients
  

  • 1/2 cup cooked butternut squash or sweet potatoes
  • 2 eggs
  • 2 tbsp nut butter (I use cashew or pecan butter) – for nut allergies, use coconut manna or sunflower seed butter which are also low FODMAP!
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon or pumpkin pie spice
  • 1 pinch sea salt (I use Celtic!)
  • 1 tsp butter or coconut oil for cooking

Instructions
 

  • Scramble in a bowl the squash, eggs and nut butter.
  • Whisk in remaining ingredients.
  • Prepare a pan with the butter/oil over medium heat.
  • Cook silver dollar-sized pancake batter in pan over medium heat and flip when they are golden brown on each side.

Notes

  • These pancakes are great on their own, or they also go great with a glass of milk/milk substitute and some real maple syrup (low FODMAP) or raw honey** (GAPS). **No honey for babies/infants under age 2!**
  • Exchange per whole recipe:  1 serving = 1 starch, 2 oz. protein, 2 fats, 1 vegetable
  • Adapted from original recipe:  Healing Through GAPS
Keyword low fodmap pancakes
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