This recipe is a gift from Grain Free Foodie. I highly recommend the lemon honey syrup she mentions as well. I made a few modifications, so I list her recipe with my changes here:
1 C pureed, cooked squash
1/2 C peanut butter
1/2 C almond flour
1/2 tsp salt
Separate the eggs, and beat the whites until fluffy (soft peaks are fine). In a large bowl, mix together the 5 egg yolks, the squash, the nut butter, and the salt and sweetening. Blend thoroughly. Fold the egg whites into this mixture gently, so that the resulting batter is airy and light.
Cook on a well-greased griddle on a somewhat low heat, (medium to low) as they do burn easily. Flip them gently as they do not stay together as well as regular pancakes.
|Spread them on the pan with a spatula.|
Thanks Grain Free Foodie!