Savory Pancake

Savory Pancake2015_RK-1142-Edit

The first time I read the GAPS Diet Book by Dr. Natasha Campbell McBride her recipe for pancakes made from pureed zucchini/squash with nut butter & eggs, then pan fried, blew my mind with there simplistic awesomeness. However, I never was able to find a precise recipe for these savory pancakes so I Googled and adapted and have made these pancakes from my own trial and error.


A few things to note. These guys can be very finicky: a blender to puree doesn’t seem to work but a food processor will, a non-teflon non-stick pan is a must (be it a miraculously non-stick cast iron or a ceramic lined nonstick pan in mint condition) and while oil is very important, too much oil in the pan ends up in pancakes with a crackly lacy effect that I don’t appreciate. Controlling your heat as you fry these guys is also critical as I have burned more than my fair share of these guys.

Gluten Free Pancakes2015_RK-1078-Edit-Edit

Sadly my first crack at these savory pancakes left me frustrated and less than thrilled with the bland result. My husband and the client I made them for loved them. Whatevs. I like to add a little cinnamon to the batter base for simple pancakes, but for me, I want more flavor so I have adapted the recipe into one I love love love with the addition of spring onion and chili flakes for an exotic pancake that is the perfect vehicle to top with cold chicken and some fish sauce at lunchtime or dip into a kombu-shiitake broth. Yum.


Savory Pancake

4 small zucchini or yellow squash, peeled and de-seeded (I peel with veggie peeler, slice down the middle lengthwise and scrape the seeds out with a spoon.)

1 Cup nut-butter (I use organic almond butter, because it’s cooked. I save the raw nut butters for the spoon.)

4 large pasture raised eggs

1 T chili flakes

2-3 spring onions

Combine all ingredients in food processor and blend well. Mixture will look like a thin batter. Using a small nonstick frying pan (think something you’d fry an egg in) heat the pan over med heat. Add just enough ghee, coconut oil or lard to the pan to thinly coat the bottom. Ladle a small amount of batter into the center of the pan and allow to cook until the top is densely dotted with bubbles. Using your thinnest yet largest spatula scrape the little guy up and flip. Cook until just set about 90 seconds. Repeat, replenishing oil to pan as needed.

I fry these pancakes up as I need, preferably when I am not in a hurry and in the kind of mood that accepts the fact that I may burn one or two. But these guys are worth it. Bright flavor and craving-busting texture.

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How did the recipe turn out? Got any questions? Leave a comment below!

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