| 6 | 35 | 382 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 2 |
| 2 cup cubes | Kabocha squash (can sub with butternut squash) |
| 2 large | Egg |
| 1/4 cup | Almond butter |
| 1 pinch | Himalayan sea salt |
| 1 tbsp | Butter, grass fed, unsalted |
| 1 tsp | Maple syrup, pure (for topping) |
Prepare the steamer by placing water inside the pot and placing over high heat.
Meanwhile, thoroughly wash the Kabocha squash and chop into 1 inch cubes. The skin of Kabocha squash is perfectly edible so there is no need to peel it off.
Steam cubed squash for 10 minutes. Let cool for 10 minutes
Transfer steamed squash into high speed blender. Add in the almond butter, eggs and salt.
Blend until smooth.
Heat butter in a pan over medium heat. Once heated, pour 1/4 cup batter onto the pan and cook for 1-2 minutes on each side. Continue with remaining batter.
Serve pancakes with maple syrup or any other toppings you like!
If having a hard time blending the mixture, add a dash of almond milk to get things going.
If using butternut squash instead, make sure to peel the skin off
| Meat Alternative | 1.5 |
| Vegetables | 2.0 |
