This recipe is borrowed from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett
Makes 6 to 8 small pancakes
- 1 cup cooked squash, pureed
- 3 pastured eggs
- 1 teaspoon cinammon
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons animal fat, coconut oil, or ghee (for cooking)
Blend the first five ingredients in a bowl. Pour about 1/4 cup of batter for each pancake into a pan with lots of melted fat. Let cook for a minute or two on the first side, then flip. It takes a little bit to get the hang of it since they are small, but just don’t flip too soon or they will fall apart.
DF/GF/Paleo/For Vegan-Vegetarian use coconut oil
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