Squash Pancakes - tis the season!
by Laura Villanti on October 1st, 2012

Here is the recipe for the delicious squash pancakes that we tasted in our Group Session last Thursday.
4 eggs                                                
1 cup squash (or any pureed vegetable/squash)
1 tsp Cinnamon                               
1 tsp vanilla

Mix all ingredients well.   Heat 1 rounded tablespoon coconut oil in pan.  Drop enough batter to make a 2-3" pancake.  Fill pan with pancakes. Flip when lightly browned.  Add more oil if needed for next batch.


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