Three Ingredient Butternut Squash Pancakes

So Loved this! Gonna try them. 😀

One Life, Balanced

Butternut squash pancakes


1/2 cup canned Butternut Squash

2 eggs

1-2 heaping tablespoons of almond butter

1-2 Tablespoons Grass-fed Butter OR coconut oil (for coating skillet)

Optional add ins: vanilla, cinnamon, nutmeg, pumpkin pie spice


Heat skillet over medium-high heat and add butter OR coconut oil to melt and coat the bottom of the pan.  Mix the Butternut Squash, eggs and almond butter  in a small bowl until well blended (just use a fork to blend).  Consider adding the optional add-ins.  I put a few small drops of vanilla, a very small dash of nutmeg and a generous dash of cinnamon.  Once the pan is hot and the butter is melted, you can pour the batter straight from the bowl into the pan to make your desired size pancakes.  (It’s all about using as little ingredients and dishes to make these.) Once you see little bubbles popping up through…

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