I was so stoked to create these Grain Free Butternut Squash Pancakes for the first ever print of Eating Evolved’s magazine; the fall edition! I made them with simple gluten-free flours, homemade hemp milk and Eating Evolved refined sugar-free chocolate chips. Best of all, it’s a van life approved recipe!

What you’ll need

Cassava flour

Almond flour

Eggs

Hemp milk

Chocolate chips

Butternut squash puree

Baking soda

Science, it’s my thing

The big reason I make so many of my recipes grain-free is because grains today aren’t the same grains our ancestors and those in biblical times ate. These grain free butternut squash pancakes are no exception. Now, grains are adulterated, processed, heated, not sprouted and old old old. Old food = higher deuterium, by the way.

Grains contain an anti-nutrient called phytic acid. This acid is a protective coating for the plant in nature against its predators. Remember, that list doesn’t exclude us humans. This outer coating can cause gut issues, bloating, gas, digestive upset and even lead to leaky gut (intestinal permeability).

On top of that, farmers heavily spray grains with pesticides, insecticides, fungicides and other chemicals like glyphosate (found in Round Up). Plus, they modify them way back at the seed to make them “Round Up Ready”. Most important of all, you can’t wash this off, it’s in the DNA of the plant.

Now, go and enjoy these delicious grain free butternut squash pancakes with family and friends. My favorite topping for them is Chocti from Fourth & Heart + organic almond butter. However you have them, sit down and eat them slowly! Lastly, I made this delicious pancake recipe with sprouted corn flour, enjoy!