These Paleo Maple Butternut Squash Pancakes are full of delicious flavor! With the right amount of spices and sweetness, this makes for a tasty gluten-free fall breakfast!
In a blender, add the butternut squash, eggs, vanilla, and maple syrup, and blend until smooth.
Add in the tapioca flour, coconut flour, spices, and baking soda until everything is well combined.
Heat a tablespoon butter or coconut oil in a skillet over medium heat.
Using a ladle, spoon the pancake mixture into the skillet forming 4-inch round pancakes.
Cook on one side for 2-3 minutes, until the edges have become a golden-brown and the batter starts to form bubbles. Carefully flip the pancakes over and cook the opposite side.
Transfer to a plate. Top with pure maple syrup. Enjoy!