Roast squash night before or morning of your pancake feast
In a bowl scoop 1.5 cups butternut squash and mash with a fork until it's smooth and pureed
Add eggs and whisk or continue to mix with fork
Add sea salt, cinnamon and coconut flour and mix
Let mixture rest while pan heats up
Heat pan at medium high heat for a couple minutes
Using a non-stick, oil free pan, put batter down for first pancake
Reduce heat to medium if required, you don't want your pancake to burn!
Because of the runny nature of the batter, let the pancake cook for 3-5 minutes on medium heat, the top of the pancake should no longer be runny at this point but should have little air bubbles and be easy to flip
Using a large pancake flipper, flip pancake (if it breaks apart, no worries it will still be tasty)
