- 1 butternut squash, peeled and roughly chopped
- 1 tbsp Chives
- 1 tbsp onion powder
- ½ c red onion, finely chopped
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
- canola oil
Steam the butternut squash until they turn tender
Once tender mash into a fine pulp.
Season the mashed pulp with onion powder, salt and pepper
Add Sage, red onion and chives.
Preheat skillet on medium with coconut oil
Ladle mixture into pancake shapes and cook until brown and crispy on both sides
Serve immediately.
