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.
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)
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)
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.
Serve immediately with honey, butter, jam or maple syrup.
Makes two pancakes.
Enjoy and please let me know how you like the recipe in the comments below.
Photos taken by me.