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Thirty winter squash peanut butter pancakes for Full GAPS on a warm white platter

Winter Squash Peanut Butter Pancakes for Full GAPS

Tender three-inch pancakes made with baked winter squash, properly prepared peanut butter, homemade coconut milk, cinnamon, and folded stiff-peak egg whites.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 30 small pancakes
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups baked winter squash mashed smooth
  • 1/2 cup properly prepared peanut butter stirred before measuring
  • 1/2 cup homemade noncanned coconut milk unsweetened and uniform
  • 5 eggs separated
  • 1 teaspoon ground cinnamon
  • qualifying GAPS cooking fat as needed for the skillet

Equipment

  • 1 10.25-inch Le Creuset Artichaut skillet
  • 1 Large mixing bowl
  • 1 Clean glass bowl
  • 1 Hand mixer or whisk
  • 1 Flexible turner
  • 1 2-tablespoon measure

Method
 

  1. Combine the baked winter squash, properly prepared peanut butter, homemade coconut milk, and cinnamon. Mix until smooth and uniform.
  2. Add the five egg yolks to the squash mixture and whisk until completely combined.
  3. In a separate clean, dry glass bowl, beat the five egg whites until glossy stiff peaks stand without drooping.
    Egg whites beaten to stiff peaks in a clear glass bowl for winter squash pancakes
  4. Fold one-third of the whites into the squash base to loosen it. Fold in the remaining whites in two additions, lifting from the bottom and stopping when only a few pale streaks remain.
  5. Heat a heavy skillet over medium heat with a thin layer of qualifying cooking fat. The fat should be fluid and lightly bubbly around a dab of batter, never smoking.
  6. Drop about 2 tablespoons batter for each pancake, keeping each one close to 3 inches wide. Use the first pancake to test the heat and reduce to medium-low if it browns before the surface begins to set.
    Small winter squash pancakes cooking in a Le Creuset Artichaut skillet
  7. Flip when the edges look dry and matte and the underside releases cleanly. Cook the second side until mottled golden and the center feels set but tender.
  8. Continue in batches, refreshing the fat as needed and adjusting heat to prevent the nut butter from scorching. Serve warm.

Notes

This exact formula is for Full GAPS after every ingredient is introduced and tolerated; it is not the official Intro Stage 3 squash-pancake formula.
Use homemade noncanned coconut milk and properly prepared peanut butter. The finished pancakes remain thinner, softer, and moister than conventional flour pancakes.
Cool leftovers in a single layer before covering. Refrigerate promptly or freeze with parchment between layers. Reheat gently.

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