Fluffy Squash Pancakes


I absolutely love breakfast foods, especially pancakes!  There is something about a hot cup of coffee with fluffy pancakes with melted butter on a Saturday morning.  Or you could always eat these for dinner like I just did :)

When I got diagnosed with diabetes, my mom began making a version of these pancakes for me.  They are inspired by the GAPS diet Cookbook and completely grain free!

I used leftover roasted squash from dinner the other night, but steaming the squash ahead of time works well too!

These pancakes are a great source of fat and protein (eggs and nut butter).  Cinnamon is great for regulating your blood sugar levels and squash also helps your food digest slowly and efficiently thus giving your body a constant supply of nutrients.


1 cup cooked Kabocha squash

3/4 cup almond butter

1/3 cup sour cream

5 eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

To cook the squash, cut open squash and remove the seeds.  Drizzle with olive oil and place face down in a glass pan.  Cook at 400  for 30-35 minutes.  Remove the skins and mash the squash with a fork.


1.) Separate the eggs, putting the white in a mixing bowl and the yolks in another bowl.

2.) Add the remaining ingredients to the egg yolks and mix together.

3.) Beat the whites until they appear stiff and then fold them into the yolk mixture.

4.) Cook on a greased griddle on low heat.

5.) These take a while to cook so be patient and then flip.

* Kabocha is also known as Japanese squash.  I think this squash gives the best flavor but you can also use butternut or acorn squash.  If fresh squash is not available, pureed caned pumpkin will also work.

Children love these! Serve with melted butter, honey and/or yogurt!

Great with creamy, homemade yogurt!