To get to this recipe, we added together, rearranged, and changed two recipes (one from pecanbread.com and the second was e-mailed to me by my friend Molly). We tweaked enough that this shouldn't match anyone's recipe and if it does then it is because great taste buds ended up at the same spot.
2x 1/4 cup coconut oil
1/4 cup honey
1 cup of butternut squash, already baked
1/2 tsp of Celtic sea salt
1/2 cup of coconut flour
Step One: Put the first five ingredients in the blender in the order given and blend well. I'm sure this sounds like I'm micro-managing you. Here is my reasoning:
Put the flour in last or it turns to cement in the bottom of your blender. Even with a Vitamix. Also, use the 1/4 cup measuring cup twice for the coconut oil instead of a 1/2 cup measuring cup so when you measure the honey there is no time or honey wasted as it will come out of the measuring cup easily.
Step Two: Add the eggs and, if desired, vanilla and/or cinnamon. Blend well.
Step Three: Pour a good quantity of coconut oil into a large frying pan on low to medium-low heat. I have an electric stove and our magic number is between the 3 and 4. Another tip: two pans is even better / faster. Last tip: pour the batter into the pan in small quantities so the pancakes are easy to flip.
Pour and flip, check oil in pan, repeat.