Since the kiddos are not yet tolerating nuts, I had to get creative in order to get us out of our eating-eggs-for-breakfast-every-day rut. They adore pancakes and are not too picky about them, so I knew these would be a hit. They looooove these pancakes and I think they taste pretty good myself. They make a great addition to fried eggs for breakfast or a snack in between meals. Right now we eat them plain with ghee on top but I am sure they would be fabulous with some sort of delicious syrup or fruit. They are super easy to make but are time consuming because they need to be very well cooked. My first attempt was not a success. There were far too many eggs in the recipe I tried, so this is my own adaptation which I think works much better. The recipe is based off of my squash bars. They are very flimsy so the first side must be very well cooked before attempting to flip. Making them in small, coin sized circles is a crucial part of their success. This batch makes a billion tiny pancakes, which in my house, only lasts through one meal :)
Squash Pancakes
2 cups cooked, pureed winter squash
5 eggs
1 tablespoon cinnamon
1 tablespoon vanilla
2 tablespoons butter or ghee
Combine all ingredients in blender and puree well. Pour onto a heated, buttered griddle (350 degrees) and cook the first side very well before attempting to flip. Small, coin sized pancakes work best as they are quite flimsy. Serve with additional butter or ghee, or top with fruit and maple syrup.
(PS, let's be real...I never measure anything but the squash and the eggs! You can add as much or as little cinnamon and vanilla as you want...)
hi! i just found your blog thru the gapshelp yahoo page. there was a link to the squash pancakes, which i am already making and loving. just wanted to see if your recipe was any different.
ReplyDeletebut i have a question for you. am i correct-- do you have a little baby, are you breastfeeding and doing gaps intro? i have an 11 month old and am breastfeeding. because of digestive issues i decided to do full gaps. besides a little cookie breakdown yesterday i am feeling good. curious about feeding a baby and doing gaps in your experience. thanks!! miriam
Hi Mimi!
ReplyDeleteI am currently 35 weeks pregnant and have two kiddos (ages 3 and 20 months). We started Intro as a family and I did follow strictly Intro for a few days (even though I wasn't supposed to), then I moved myself mostly to Full GAPS. But I am not on completely Full GAPS yet, since it is hard to make additional food for myself. I have been eating some fruit, some nuts, and occasional raw vegetables in addition to our Intro foods (oh and a few GAPS-legal baked treats).
We did Full GAPS a few months ago for a couple of weeks and at the time I was breastfeeding my little one but I didn't notice any problems with it. I think if you're doing Full GAPS, you should be totally fine! You could even do Intro and just modify it a bit, if needed. There's a great post about this topic: http://www.healthhomehappy.com/2011/08/can-i-do-gaps-if-im-breastfeeding.html
Good luck!!
thanks for answering so fast! and i love your blog will be checking in!!
ReplyDeleteCan you use any squash or does one work best?
ReplyDelete@Wendi - I have used acorn, butternut, and spaghetti. I like the acorn and butternut the best. I am going to try these with zucchini as well but they probably won't be nearly as sweet, so I may add a touch of honey.
ReplyDeleteYum I will definitely be trying these :)
ReplyDeleteOooh.. I want to try these!
ReplyDeleteI was thinking baking these instead or making them on a steam. It takes too much time to make them on a girdle. The flavor is good though
ReplyDelete