Gluten-Free Nut Butter Pancakes

Happy Weekend everyone!  This delicious and nutritious recipe was adapted from The GAPS book by Natasha Campbell-McBride.  It always makes me happy to wake up in the morning when I know I will be eating these, which says a lot as I am not a morning person.

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What you will need:

1/2 cup pureed squash, pumpkin or banana (I used Kombucha squash, pictured below)

2 tablespoons nut or seed butter (I used almond butter here, and have also made this recipe with sunflower seed butter)

1 egg

A pinch of sea salt

Ghee, butter or coconut oil for cooking

Honey, maple syrup, jam or ghee for serving (I used honey and melted ghee, pictured above)

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Roast the pumpkin or squash in a 400 degree oven for 1 to 1/2 hours.  Remove from oven and let cool.  Scoop out the inside and puree with an immersion blender or mash with a fork.  I usually do this the night before.  The puree will keep in the refrigerator for several days.


Mix the squash, nut butter, egg and sea salt with a fork till it is well blended.


Preheat a frying pan to medium.  Melt the ghee and add the mixture.  Cook for about 4 to 5 minutes on each side until the pancakes set.

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Serve immediately with honey, butter, jam or maple syrup.

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Makes two pancakes.

Enjoy and please let me know how you like the recipe in the comments below.

Photos taken by me.



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