(from Internal Bliss cookbook – GAPSdiet.com)

  • 1 cup cooked squash, pureed
  • 1 cup almond or nut butter
  • 5 eggs
  • ½ tsp sea salt
  • 1 TBSP cinnamon, dash of other spice if desired (cloves, nutmeg and any other “pumpkin pie” type spice
  • Ghee or other cooking fat


Separate the eggs, putting the whites into one large bowl and the yolks into a separate large bowl. Add the remaining ingredients to the egg yolks and mix well. Beat the egg whites until soft peaks form and then fold them into the yolk mixture. Fry pancakes in ghee or coconut oil or lard in a skillet on medium to low heat as they can burn easily.

To Make the Syrup:

Combine ¼ cup honey, ½ lemon (juiced), vanilla extract (optional).

Light & Fluffy Pancakes with Honey Lemon Syrup