A fluffy, sweet grain free and gluten free pancake.

Breakfast for dinner makes for the best of meals! Maybe its just me, but I think pancakes can be enjoyed at any time of day. I have been making these grain free and gluten free pancakes for a long time now and you just cant beat the spiced flavor and fluffy texture. I absolutely love breakfast foods, especially pancakes! There is something about a hot cup of coffee with fluffy pancakes with melted butter and maple syrup on a weekend morning… Or you could always eat these for dinner like I just did 🙂

When I was first diagnosed with diabetes a few years back (read my story here), my mom began making these for me. At first I thought adding squash to pancakes was an interesting concept to say the least, but it adds a sweet, irreplaceable flavor and texture—needless to say, these are some of my all time favorite pancakes.

Squash is a happy food, especially with winter’s gloom still hanging in the sky, as it is bright in color and adds a pleasant sweetness to your daily meal.  Brightly colored foods signal a bounty of nutrients—antioxidants, vitamins and minerals. Squash provides a healthy, nutrient dense source of carbohydrates. Squash is easy to digest and a healthy source of carbohydrates—these grain free and paleo pancakes are satisfying and filling!

Nutrition of Kabocha squash—

• rich in beta-carotene or Vitamin A which supports immunity and healthy hair, skin and eyes
• high in fiber, iron, Vitamin C, antioxidants and phyto-nutritents—the deep orange color provides many active nutrients and vitamins
• great for digestion as it is simple to digest—digestion is the foundation of health

These grain free pancakes are a major component of the GAPS diet which focuses on healing the digestive system by eating foods that nourish and are simple to digest.  (It removes grains, gluten, toxins and promotes healing through restoring proper gut bacteria.) The GAPS diet is based off the foundation that proper digestive health correlates with health in general.  Digestion is key to immunity and obtaining the most nutrition from your food.

Enjoy these pancakes with a side of bacon and as always lots of butter to top. These squash pancakes are a favorite among children and also make for a quick snack or breakfast.  I hope you enjoy these scrumptious, healthy pancakes as much as I do—at any time of the day!

Have a happy and healthy morning!

Soufflé Spice Pancakes

A fluffy grain free, gluten free and paleo pancake made with nut butter and squash. Crispy, buttery edges and a sweet, spiced flavor make for a delicious, healthy pancake.

makes 16 pancakes

{Grain free, gluten free, GAPS, SCD, Paleo}

Ingredients

• 1 cup cooked & mashed Kabocha squash (about half of squash) 
• 3/4 cup creamy almond butter 
• 1/3 cup coconut milk, yogurt or raw milk
• 5 eggs, separated 
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp ground ginger
• 1/4 tsp Celtic sea salt

{butter, for greasing griddle}

Directions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Using a sharp knife, carefully cut squash in half and quarters. Grease orange side of squash with coconut oil.
• Roast for 40-50 minutes, squash should be soft when poked with a fork.  Allow to cool before removing squash from their skins and mashing.
• Heat a griddle to medium heat.
• Separate the eggs, putting the whites in one bowl and the yolks in another.
• Use a hand blender to whip the egg whites until soft, foamy peaks begin to form.
• Add mashed squash, almond butter, kefir, vanilla and spices to bowl with egg yolks. Use a hand blender to blend to a smooth batter.
• Fold egg whites into the yolk mixture and lightly mix to a form a fluffy batter.
• Melt a pad of butter on griddle and spoon batter onto hot griddle.
• Slowly cook for about 2-3 minutes, flip, then continue to cook on the other side.   Pancakes will be soufflé like yet should still be cooked thoroughly.  Repeat with remaining batter.
• Serve with butter, yogurt, whipped cream, maple syrup and fresh berries.

This & That

• These pancakes take a while to cook so be patient before flipping. Best if cooked slowly on medium heat.  The batter should make a slight sizzle noise when dropped onto the buttered griddle.
• Pancakes store well in refrigerator and freezer.
• You can save the rest of squash in freezer to make more pancakes later.

---

Read about the importance of healthy digestion and nutrition of kabocha squash—

• Got Digestive Problems? by Chris Kesser
• Healthy Digestion by Diane Sanfilippo of Balanced Bites
• Reasons We Love Kabocha Squash

{Shared with Gluten Free Wednesdays}