Ingredients:
1 cup butternut squash or pumpkin puree; can be tinned
1/2 cup unsweetened nut butter
4 eggs
Pinch of salt
1 flat teaspoon of cinnamon
Fat of choice for cooking (ghee, coconut oil, lard, goose fat, duck fat)
Method:
Warm a pan on low heat. Once hot, melt a generous amount of fat and make sure that the pan gets hot again. Note: too much heat can burn these pancakes
Blend all ingredients except for fat until smooth
When the pan and fat are warm, place 3 tablespoons of batter per pancake onto the pan
Cook for about 2 minutes on each side
Serve with toppings of choice; I recommend adding extra fat on top which will keep you fuller for longer