Paleo Butternut Squash Pancakes
Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!
Servings: 6 servings
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 1/4 cup measuring cup filled about 3/4 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.