Pancakes have been my go-to afternoon snack lately. I've experimented with quite a few GAPS ingredients, and this combo has yielded the best pancakes so far. They are fluffy, flavorful and completely satisfying. The only trick to them is that you have to make them small - just smaller than the palm of your hand. They flip easier that way. Hope you enjoy!
Ingredients for Butternut Squash Pancakes
1 ripe banana
3 heaping tablespoons butternut squash
2T coconut flour
ghee for pan (or butter or coconut oil)
Directions for Butternut Squash Pancakes
Mix all ingredients except for butter together well. It should be a runny consistency without any lumps. Melt the ghee/butter/coconut oil in a hot pan. Scoop about a tablespoon or so of batter into the pan and gently even out the batter with the spoon. Cook for 3-4 minutes each side. Serve immediately.