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Gut Healing Almond Butter and Squash Pancakes Your Guests Will Love

By Gillian B This recipe will change your life! Seriously. Pancakes are back on the menu, thanks to these almond butter and squash pancakes! It is so easy to make and is the perfect little tasty treat that is great for breakfast, a post-workout snack or even dessert! These pancakes are light, fluffy and totally grain-free for a change. Paleo friendly, dairy, grain and gluten-free makes this recipe a winner in my book. I make them for breakfast whenever I have guests, and they LOVE them! This recipe is inspired by the ever-popular gut healing protocol called the GAPS diet. These soft and delicious pancakes are much easier to digest and put the traditional wheat pancakes to shame. Plus they are full of goodness: Almond Butter: Almonds contain the most fiber — about three grams per ounce — compared to other nuts, and are richest in vitamin E, a potent antioxidant and an excellent source of protein. Always look for raw almond butter because it keeps the healthy fats intact. Alternatively, if you cannot find any in the stores, shop online. Look especially for stone-ground nut butters. Butternut Squash Butternut Squash: one cup of baked squash has 145 % of your daily-recommended beta carotene, and it is one of the top sources of all foods for alpha and beta-carotene (especially great for eye health). It contains a healthy amount of anti-inflammatory omega-3 fats. Contains energy-sustaining complex carbohydrates and B-vitamins help to balance blood sugar, and its vitamin C content helps fight the cold and flu. Eggs: What a perfect food! They contain a great balance of fat and sulfur-bearing protein and a whopping dose of vitamins and minerals. However, opt for quality over quantity! I suggest free-range or pasture-raised eggs. Grocery store eggs are missing many nutrients; you can tell the health of the hen that laid it by the colour of the yolk. The brighter orange, the better! Almond Butter and Squash Pancakes

Almond Butter and Squash Pancakes

Ingredients: 1 cup butternut squash, roasted 1/3 cup raw almond butter 4 eggs, free-range/pastured 1.5 tbsp coconut flour few drops of stevia or sweetener of your choice pinch of sea salt dash of cinnamon Coconut oil or ghee for cooking Preparation:
  1. Put all ingredients into a small blender like the NutriBullet and process until smooth. This will make the pancakes extra fluffy.
  2. Heat up a griddle or frying pan with some coconut oil or ghee.
  3. Cook the pancakes on medium heat until golden brown on either side. Be careful not to burn them!
  4. Serve with maple or birch syrup, grass-fed butter or some warm wild berry compote.
  5. Enjoy!

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