Squash Pancakes (Grain & Sugar Free)

Since the kiddos are not yet tolerating nuts, I had to get creative in order to get us out of our eating-eggs-for-breakfast-every-day rut. They adore pancakes and are not too picky about them, so I knew these would be a hit. They looooove these pancakes and I think they taste pretty good myself. They make a great addition to fried eggs for breakfast or a snack in between meals. Right now we eat them plain with ghee on top but I am sure they would be fabulous with some sort of delicious syrup or fruit. They are super easy to make but are time consuming because they need to be very well cooked. My first attempt was not a success. There were far too many eggs in the recipe I tried, so this is my own adaptation which I think works much better. The recipe is based off of my squash bars. They are very flimsy so the first side must be very well cooked before attempting to flip. Making them in small, coin sized circles is a crucial part of their success. This batch makes a billion tiny pancakes, which in my house, only lasts through one meal :) 


Squash Pancakes

2 cups cooked, pureed winter squash
5 eggs
1 tablespoon cinnamon
1 tablespoon vanilla
2 tablespoons butter or ghee

Combine all ingredients in blender and puree well. Pour onto a heated, buttered griddle (350 degrees) and cook the first side very well before attempting to flip. Small, coin sized pancakes work best as they are quite flimsy. Serve with additional butter or ghee, or top with fruit and maple syrup. 

(PS, let's be real...I never measure anything but the squash and the eggs! You can add as much or as little cinnamon and vanilla as you want...)