Butternut Squash pancakes are a favorite in this house. We top them with yogurt now that we’re tolerating dairy.
If you’re not on GAPS, squash pancakes are still good. A little more crumbly than wheat pancakes, but they would be a great substitute for babies with few teeth- they nearly dissolve when bit!
Because they contain carb/veggie (squash), fat (tallow– you can buy online here), and protein (eggs), this is an easy all-in-one meal.
Make these delicate pancakes smaller than normal pancakes, so you can easily flip them.
Squash Intro Pancakes
- 1 small crookneck squash or ½ cup cooked butternut squash
- 1 cup crispy walnuts
- 2 eggs
- 1 teaspoon lamb tallow to fry in
- In a blender, blend squash, walnuts, and eggs until smooth.
- Heat a skillet on medium-low heat and melt lamb tallow.
- Make small pancakes with the batter, and carefully flip once set on one side, after 90 seconds or so.
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