Butternut Squash Pancakes
I had some leftover butternut squash I had roasted the other day, so I decided to whip up a batch of pancakes for the kids.
3 large eggs
1 cup butternut squash, roasted and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/2 teaspoon almond extract
1/2 teaspoon baking powder
In a large mixing bowl, whisk together the eggs, squash, syrup, cinnamon, nutmeg, pumpkin spice, milk, and almond extract until well-blended.
Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating.