Banana and butternut meet for the perfect breakfast bite!
Combine banana, squash and milk in a blender and blend until smooth.
In a medium bowl, whisk together flour, baking powder and salt. Pour purée mixture into flour mix and whisk until combined and smooth with no dry spots.
Heat a sauté pan over medium-high heat and add a teaspoon or two of coconut oil to coat the bottom of the pan. When the oil is shimmering, spoon batter into pan in a thin round shape – only make as many as will fit with an inch or two between them. Let cook undisturbed for 2-3 minutes, until bottom is golden brown and the pancake is easily flipped. Repeat on the other side. Remove pancakes from the pan and repeat with remaining batter, adding more oil as necessary to prevent sticking and burning.
Enjoy with cinnamon and toasted pumpkin seeds, powdered sugar, maple syrup, or cranberry sauce!
*Recipe and photo by @vestal_life