Chicken Pancakes with Avocado Sauce (SCD Intro Diet)
  • 2 oz (by weight) cooked chickenĀ 
  • ⅓ cup carrot, butternut squash, or pumpkin puree (if you have chunks of roasted butternut squash, just press it into a ½ cup measuring cup)
  • Pinch of salt
  • 2 eggs
  • Coconut oil, ghee, or olive oil
Creamy Avocado Sauce
  • ½ avocado
  • 3 Tbs. yogurt of choice (homemade for SCD)
  • Salt, to taste
  1. For the pancakes, puree all ingredients in a food processor. The batter should be thick but light. Heat about a tablespoon of oil in a skillet over medium high heat. Once hot, drop the batter by heaping spoonfuls onto the hot skillet. After you drop the batter onto the skillet, use the back of the spoon to spread it out, creating a thick pancake.
  2. Cook until the pancake looses its sheen in the thinner parts and starts to look opaque. Flip, and cook until the other side is golden brown.
  3. For the avocado sauce, puree all ingredients in a blender or food processor. Spoon over the warm pancakes and enjoy! Makes almost ½ cup of sauce and about 6 pancakes.
Recipe by Empowered Sustenance at