Ingredients
Equipment
Method
- Warm the Le Creuset Artichaut skillet over medium-high heat while you mix the batter.
- Whisk the eggs, cooled pumpkin puree, and cinnamon until completely smooth, with no pumpkin streaks or separate egg white. The batter should pour in a thin orange ribbon.
- Add about 1 tablespoon coconut oil or the chosen approved fat to the skillet and swirl to coat. It should look loose and glossy without smoking.
- Spoon two scant tablespoons batter per pancake, leaving room to slide in the spatula. Keep the pancakes small and let them settle without spreading.
- Cook until each underside is golden, the edges look set, and the center changes from shiny liquid to slightly opaque. Lower the heat if the bottom darkens before the top begins setting.
- Slide the spatula fully underneath, flip gently, and brown the second side. Serve warm. The recipe makes about 8 small pancakes, or 1 large to 2 medium servings.
Notes
GAPS placement: Full GAPS after egg, cooked pumpkin, cinnamon, and the chosen pan fat are introduced and tolerated.
Intro distinction: This is not the Introduction Stage 3 nut-butter-and-fresh-squash pancake formula.
Serving: Maple syrup is omitted. Use raw butter after introduction, raw honey, or permitted homemade fruit butter if desired.
Timing: The source gives physical cooking cues rather than times, so the card does not invent prep or cook minutes.
Intro distinction: This is not the Introduction Stage 3 nut-butter-and-fresh-squash pancake formula.
Serving: Maple syrup is omitted. Use raw butter after introduction, raw honey, or permitted homemade fruit butter if desired.
Timing: The source gives physical cooking cues rather than times, so the card does not invent prep or cook minutes.