These grain-free cakes are GAPS intro diet approved and are an awesome healthy breakfast or snack on the go for you and your kids. Quick and easy to make, you'll have no problem serving up pancakes for the family any morning!

Ingredients

5 eggs
1/4+ tsp salt
1T vanilla (.35oz / 10g)
1 C nut butter (peanut, cashew, almond, etc) (7oz / ~200g)
1 1/2C cooked squash (9oz / ~250g)
1/2 C melted ghee / coconut oil (3oz ~ 85g)

Instructions

Whisk the eggs in a medium bowl
Add salt and vanilla and nut butter
Whisk well to incorporate all of the nut butter (works best if nut butter is warmed)
Add squash and ghee/coconut oil and whisk well
Heat a heavy pan (we use a cast iron griddle)
Melt lots of ghee/coconut oil on the griddle and scoop out the cakes
Flip and add more oil to the pan as needed
Drizzle a bit of honey and extra melted ghee if desired... yum!

To Make Ghee

Simply melt about 1.5 lbs of butter in a 4 cup pyrex and allow the milk solids to separate from the butter fat. You may have to scoop some off the top, but most of the solids should settle to the bottom. Slowly pour off the fat into your container of choice (we use ball jars). Be sure to prevent the solids from pouring off into the container. As it gets towards the end, I just save it all in another container rather than try to get every last scrap of oil off. I then use that for anyone in the family who isn't avoiding dairy at that time. If you can eat butter, just make these cakes with butter instead.

To Make Squash

We use our InstaPot to make our squash... super easy, don't peel it, just cut and core out the squash. Then place in an InstaPot with 1-2C of water on high pressure for 10 min. After cooling, scoop out the squash and save in the fridge until later use.

If you don't have a pressure cooker, you can roast in an oven by placing the squash in a pan of water (about 1/2" of water). Place the squash 'face down' so the peel is on the outside and the meat is touching the water. Roast in an oven at 250-300 degrees until the meat is soft and tender.

But really - if you are on the GAPS diet or making broth at all... you really need an InstaPot

Comments (2)

Martha:
Oct 07, 2016 at 04:24 PM

This looks great. I've had bariatric surgery so I try to avoid grains/carbs if I can help it. However, I do need to get protein in my diet (and I know that eggs have protein as well). Do you think I would have much trouble with adding an unflavored protein powder to this recipe?
Jack McCann:
Oct 07, 2016 at 06:31 PM

Thanks!

I ran the math... Looks like if we use cashew butter, this recipe would be a total of 70g of protein per batch, or maybe 23-35g per serving if you got two or three servings per batch.

If I were to add a protein powder, I would think you'd want to increase the fat content or perhaps add some water or extra eggs. The cakes are fairly thick batter, so if you added a lot of powder, it may need some other liquid. The thickness of the batter is really dependant on the type of squash you use. A harder squash will have less water content and be a bit 'lumpier' .

Let us know how it turns out!