Jonas’ favorite foods? Pizza and pancakes. He loves pancakes. Who knew you could make pancakes without grains (or flour for that matter)? Maybe you did, but I didn’t until we started doing GAPS. The first time I made them, I wasn’t sure they would meet Jonas’ pancake expectations, but he devours them.
I tried a couple squash pancake recipes early on, one with almond flour and one with no flour. Both were good, but since then I have been tweaking my own recipe, and we are really happy with these. They are tender, sweet and almost custard-like. And for a mom with a picky eater, one of the biggest advantages is they are packed with squash and eggs. Both kids wrinkle their nose when I am roasting squash. I don’t know what they think I do with it, but they don’t know it’s in the pancakes! (It also works well in my frittata recipe in place of the pureed cauliflower).
This recipe works well for our family of four if we are having eggs and a little bacon with it. If there are no accompaniments, I double the batch.
1 cup butternut squash, already roasted
1 ripe banana, mashed
2 T melted butter
1.5 t vanilla
1 T honey (optional – if you are topping the pancakes with syrup or honey, you may want to omit the honey as the banana already adds a bit of sweetness).
1.5 t cinnamon
a pinch or two ginger, cloves and cardamom
1/4 t baking soda
a pinch of salt
2 T plus a teaspoon coconut flour (optional – if you can’t do coconut flour, the pancakes still taste great. The CF just adds a bit more texture and makes them much easier to flip).
Add everything to a medium bowl and blend well with an immersion blender or place all ingredients in a regular blender. If you don’t have a blender, whisk wet and dry ingredients separately and then combine, mixing well to ensure the flour is completely incorporated. Proceed as you would for any pancake. My only suggestion is to keep them small (about 3″), as they are tender and become difficult to flip when they get too big. I sometimes use an extra spatula so they don’t tear when I turn them.