1 cup cooked squash or sweet potato
1 cup almond butter
1/2 t. sea salt
1 T. cinnamon
1/4 t. nutmeg
fat for frying (butter, coconut oil, lard)
Mash ingredients together and mix until smooth. Heat cooking fat in skillet (we use a thin cast iron) on medium-high. I am generous with the amount of fat-- it ends up about 2T per 6 pancake load.
Drop pancake batter into fat. I use a 2T measuring cup (half of a quarter cup). When one side starts to bubble, flip. Wait a little bit, then they are done.