Ingredients

The following ingredients have 4 Servings
  • 9 onces Crooked Neck Yellow Squash (ends removed)
  • 5 large Eggs
  • 5 ounces Almond Butter
  • 3 Tablespoons Coconut Flour
  • 1 teaspoon Sea Salt

Instruction

  • Add all ingredients to a bowl of a food processor and process until smooth.  Make sure to use a spatula and scrape down the sides of the bowl and then process again.
  • Pour into a large bowl and let sit 10 minutes to thicken.
  • Heat a cast iron skillet or griddle and after it is hot, add just enough coconut oil to lightly cover the bottom.
  • Pour about 1/4 cup of batter for each pancake onto hot skillet.  When the edges begin to bubble, flip over the pancakes.  Add more oil to skillet as necessary.
  • Serve with a pad of butter and low carb syrup.