Paleo Butternut Squash Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Butternut squash, cooked & pureed

• Refrigerated

  • 4 Eggs

• Condiments

  • 3 tbsp Maple syrup or raw honey, pure

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1 cup Tapioca flour
  • 1 tsp Vanilla extract

Found on raisinggenerationnourished.com

Ingredients

• 1 cup cooked & pureed butternut squash
• 4 eggs
• 3 TB pure maple syrup or raw honey
• 1 tsp vanilla extract
• 1 cup tapioca flour
• ¼ cup coconut flour
• ½ tsp baking soda
• ½ tsp cinnamon

Directions

• In a medium sized mixing bowl, blend the squash, eggs, syrup, and vanilla for 1 minute.
• Add the rest of the ingredients and blend for another minute or two.
• Scoop the batter onto a very hot griddle that has been greased with avocado oil, cococut oi, or butter (I use a ¼ cup measuring cup filled about ¾ of the way to scoop the batter), and cook for 1-2 minutes, or until the batter starts to bubble. Flip the pancake and cook for another minute on the other side.