Grain-free Paleo Squash Pancakes

Ingredients

• 2 cups butternut squash, peeled and cubed.
• 3/4 cup almond meal or almond flour
• 2 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 1/2 tablespoons raw honey, or your favorite sweetener. (optional)
• 1/3 cup coconut butter (not coconut oil) or almond butter
• 3 large eggs (See The Best Eggs are Pasture-raised Organic)
• 1/4 teaspoon plus a pinch unprocessed salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon coconut oil for frying

Instructions

1. Prepare Maple Fruit Sauce, if desired.
2. Get out a thick-bottomed skillet (I use a cast iron skillet, or a titanium non-stick pan)
3. Put all ingredients into a food processor: raw squash cubes, almond meal, sweetener, coconut butter or almond butter, eggs, salt, vanilla, and cinnamon. Process well, about one minute, or until squash is liquefied and there are no lumps.
4. To make the pancakes: Melt 1 teaspoon of the coconut oil in the skillet over medium low heat. When the pan is hot (a drop of water makes it sizzle), pour 1/4 cup batter into the skillet for each pancake. Cook the pancakes until you see steam bubbles appear on the top side, and the underside is golden brown. Then flip them carefully with a spatula and finish cooking on the other side. The batter is delicate, but it holds together nicely when it is cooked. It the pancake seems to soft, let it cook a bit longer to firm up before you flip it. Peek to see the underside, and when it is golden brown, transfer pancake to a serving plate covered with cloth to keep warm. Enjoy!