1 egg, beaten
1/2-1 cup roasted winter squash puree
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!