Butternut Squash Pancakes (grain-free)

It has been almost 6 weeks since I’ve had a true complex carbohydrate. I almost got emotional being able to eat something as boring as squash without violently breaking out into painful red patches around my eyes, arms, hands, and legs. It was only 2 pancakes of the stack, but it might as well have been the biggest event of my September.

I started a new protocol to deal with my candida overgrowth this week. This new protocol has a more honed approach to supplementation and killing candida systematically. Supplementation that works would be huge, but the thrilling prospect of this new protocol is the limited allowance for complex carbohydrates and resistant starches in the diet component. Like I talked about in the last post about my current season of (un)wellness, I’ve been on an extremely limited diet so as to not feed the candida. The closest thing to the taste of a complex carbohydrate in the previous protocol I could have was coconut flour.

I’ve been on a roller coaster of emotions as the result of sheer frustration and exhaustion since my accident. But I think I’m rounding a corner this week for personal strength and I’m hopeful that this new protocol is going to do the trick. The power of belief is a strong component to healing and I’m doing a much better job at saying that with conviction. The migraines will go away, my skin will go back to normal, and I’ll be able to eat a balanced whole foods diet again. The goal is to get rid of the candida overgrowth, sure, but the process of healing is important because my future emotional and physical health depends on it.

While I continue to work on myself, these pancakes are on the menu. Butternut squash pancakes are suited for someone with candida overgrowth, doing keto, or on a grain-free/paleo diet. However, they’re exceptionally nutrient-dense and delicious just like a normal pancake. I hope you try these and enjoy.. it was exciting to make something that felt worth sharing after weeks of hiding from sharing recipes.



  • 1 cup butternut squash purée

  • 3 eggs

  • 3 tablespoons coconut butter*, melted

  • 1/4 cup coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • pinch of sea salt

*substitute option: 2 tablespoons of coconut oil, melted

Collagen Cream


Chop a small butternut squash into 1” chunks, place on a steaming basket inside a covered pot. Bring 1” of water to a boil and steam for 20 minutes until fork tender. Add chunks to a blender, blend until it’s a smooth purée.

Measure and whisk together butternut squash purée, eggs, melted coconut butter, and baking soda. Switch to a spatula, stirring in coconut flour, spices, and sea salt until a smooth batter comes together.

Grease a cast iron skillet with ghee or coconut oil over medium heat. Use 2 - 3 tablespoons of batter for each pancake, cooking 2 - 3 minutes on each side or until golden brown in color.

Because I can’t have maple syrup or honey on an anti-candida diet, I made a collagen cream instead. Whisk together all ingredients and serve over the pancakes. Ghee or nut butter would also make great toppings.