December 05, 2019
Divine Squash Pancakes
15 MINUTES
SERVES 2
GRAIN-FREE
PALEO
VEGETARIAN

Butternut Squash Forest Juice Pancakes
Ingredients
- 1.5 cups butternut squash, cooked
- 4 eggs
- 2 tsp cinnamon
- 1.5 tbsp coconut flour
- Pinch of sea salt
Toppings
- Forest Juice Maple Syrup with medicinal mushrooms
- Almond butter
- Pumpkin seed oil or ghee or coconut oil
- Sea salt
Directions
- 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)
- Cook reverse side of pancake for around 1 minute
- Add toppings to pancake
- Repeat for second pancake
- Enjoy, in joy!