Paleo Winter Squash Pancakes

These are grain-free, have no added sugar, mix up quick, and keep both big and little bellies full for a nice long time. We often have them for breakfast with butter and maple syrup or blueberry jam, but with a pinch more salt and some garlic they make a nice side to a roast chicken (we always roast a squash and a head of garlic alongside our chicken, so that makes it pretty easy). Mashed sweet potatoes can be subbed here with good results.

The exact ratio will vary depending on your variety of squash and the size of your eggs. Basically, you're aiming for a standard pancake batter consistency - too thick or think and they don't hold together. It may take a little experimenting. You can thicken a bit with almond flour or thin with milk or cream if necessary.

Per person:
1 egg, beaten
1/2-1 cup roasted winter squash puree
pinch salt
pinch cinnamon or pie spice
Optional: 1 tablespoon almond flour or shredded coconut

Melt a good amount of butter in a well-seasoned cast iron pan or griddle over medium heat. Drop pancakes about 1/4 cup at a time onto hot pan, smoothing with the back of a spoon if necessary. Let cook until the edges look quite dry and bubbles are coming up in the center - it should look a little bit drier than your standard pancake. Flip very carefully (add more butter if necessary) and cook on the second side until browned and cooked through. Keep warm in a low oven until ready to serve. Enjoy!