Makes 6 to 8 small pancakes
- 1 cup cooked squash, pureed (or canned)
- 3 eggs
- 1 teaspoon cinammon
- 1 teaspoon vanilla extract (optional)
- Pinch of sea salt
- 2 tablespoons coconut oil, or ghee (for cooking)
Blend everything except the fat in a bowl.
Heat the pan well and melt the fat.
Pour about 1/4 cup of batter for each pancake into a pan.
Let cook for a minute or two on the first side, then flip- don’t flip too soon or they will fall apart.
DF/GF/Paleo/For Vegan-Vegetarian use coconut oil
