Butternut Squash Pancakes

Makes 1 serving

  • 2 eggs
  • 2 Tbs almond meal
  • 2 tsp coconut flour 
  • 1/2 cup cooked and mashed butternut squash 
  • 2 - 4 Tbs almond milk
  • 1/2 tsp cinnamon
  1. Beat the eggs till frothy in a medium bowl.
  2. Add the almond meal, butternut squash, coconut flour and cinnamon.  Mix well.
  3. Add 2 Tbs of the almond milk and mix. If the batter seems too thick, add more, 1 Tbs at a time till desired consistency… not too runny.
  4. Set your non-stick skillet on the stove top over MEDIUM-HIGH heat.
  5. Using a 1/4 cup measure, spoon the batter into the pan. Cook for about 3 or 4 minutes, then flip and cook the second side.
  6. Remove to serving plate and keep warm till 5 pancakes are cooked.
  7. Serve with toppings of your choice.