pumpkin pancakes

Simple pumpkin pancakes



  • 1 cup cooked and pureed butternut squash or pumpkin (boiled or roasted)

  • 1/2 cup unsweetened nut butter

  • 4 eggs

  • Pinch of salt

  • Optional: cinnamon

  • Fat of choice for cooking (ghee, coconut oil, lard, goose fat, duck fat)


  1. Warm a pan on low heat. Once hot, melt a generous amount of fat and make sure that the pan gets hot again. Note: too much heat can burn these pancakes

  2. Blend all ingredients except for fat until smooth

  3. When the pan and fat are warm, place 3 tablespoons of batter per pancake onto the pan

  4. Cook for about 2 minutes on each side

  5. Serve with toppings of choice; I recommend adding extra fat on top which will keep you fuller for longer