Butternut Squash Pancakes

Butternut Squash Pancakes

8 Servings
4 large eggs
1 cup butternut squash, roasted and mashed
4 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup almond flour
1/4 teaspoon kosher or sea salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
In a large mixing bowl, whisk together the eggs, squash, syrup, cinnamon, nutmeg, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.
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. Using a ladle or small measuring cup, pour the batter by the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Serve warm with additional maple syrup, if desired.
Nutrition (per serving): 184 calories, 10.5g total fat, 93mg cholesterol, 176.5mg sodium, 335.4mg potassium, 15.8g carbohydrates, 3.9g fiber, 8g sugar, 3.7g protein.

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