1 cup cooked butternut squash (canned)
⅔ cup oats
2 medium eggs
½ teaspoon baking powder
1 tablespoon maple syrup
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1 tablespoon coconut oil, plus more as needed
1 cup coconut Greek yogurt or skyr
Berries
Place the butternut squash, oats, eggs, baking powder, maple syrup, cinnamon, and salt in a blender and pulse until smooth. Heat 1 tablespoon coconut oil in a pan over medium heat. Drop scoops of the batter into the pan to make 2-inch pancakes. Cook for 2 to 3 minutes until bubbles have formed on the surface, then flip the pancakes over and cook the other side until the center is set. Remove from the heat while you cook the rest of the pancakes, adding more coconut oil as needed. Serve the pancakes with a large spoonful of yogurt and berries.