Butternut Squash Pancakes (GAPS, Low FODMAP)
A nourishing, hearty breakfast full of sustenance and flavor while supporting healthy digestion for you and your family.
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
Tried this recipe?Let us know how it was!