Light and Fluffy Intro Diet Pancakes with Lemon Honey Syrup

When it came time to try the pancakes for the intro diet- the ones made with nut butter, squash, and eggs- I was not inspired. I couldn't find suggested proportions of each ingredient, and the first batch I made came out dense and very flat and not terribly appetizing. I played around with this recipe until I came up with this version, which are light and fluffy, look like regular pancakes, and taste pretty good.


Ingredients:
1 C pureed, cooked squash
1 C nut butter
5 eggs
1/2 tsp salt
1 T cinnamon
dash of cloves, nutmeg, and any other "pumpkin pie" type spice

Method:
Separate the eggs, and beat the whites until fluffy (soft peaks are fine). In a large bowl, mix together the 5 egg yolks, the squash, the nut butter, and the salt and spices. Blend thoroughly. Fold the egg whites into this mixture gently, so that the resulting batter is airy and light.

Cook on a well-greased griddle on a somewhat low heat, as they do burn easily. Flip them gently as they do not stay together as well as regular pancakes.

NOTE- Pancake batter provides a great opportunity to "hide" healthy ingredients. This morning, I blended in 2 T of beef marrow and about 1/4 of pureed mushroom soup, and the pancakes looked and tasted fine.

For the syrup, you will need:
1/4 C honey
juice of half a lemon
vanilla (optional)

Combine the first two ingredients in a saucepan and heat over medium heat. They will heat up and become much thinner very quickly. Turn off heat, and add vanilla, if using. At this point you can further thin the syrup by adding in some filtered water.

This would also be good with a different fruit juice, such as pomegranate or cherry. The Knudsen's Just Juice line is supposed to be acceptable for GAPS, and this could offer some welcome variation.