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
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
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- 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.