Peanut Cinnamon Paleo Squash Pancake Recipe
Makes a moist, airy squash pancake with a phenomenal taste. Add lots of butter and berries on top!
8 farm fresh, organic Eggs (and soy free!)
1 C Squash (pre baked or steamed)
1 C Smooth Peanut Butter
1/4 tsp Real Salt
1 Tb Cinnamon
3/4 – 1 C Water
In a medium size mixing bowl, add in squash and eggs and mix until creamy using a Hand Blender if you have one.
Then add in peanut butter, salt and cinnamon and mix until all ingredients are incorporated.
Lastly, add 3/4 cup water and mix. If it needs a little more water, add the last 1/4 cup in very slowly. It’s hard to remove water after its mixed in!
Use the following directions on how to fry the perfect pancake and enjoy! http://www.wellnesshammock.com/2012/05/how-do-you-fry-the-perfect-pancake/