Delicious blender pancakes the whole family will love. You can substitute cooked squash for the pumkpin puree. I used Pacific brand pumpkin puree in this recipe.
To make the pancakes, first add all the wet ingredients into the blender, then the dry, and blend until smooth.
Over medium heat, add a teaspoon of coconut oil per batch of pancake batter. Cook pancakes 3-4 minutes per side, or until you notice browning of the edges and bubbles form on the pancakes.
Enjoy with sliced banana, coconut syrup and a sprinkle of pumpkin pie spice!
Leftovers can be stored in the fridge or freezer and popped in the toaster for a quick on the go breakfast.