1 C Organic Butternut puree
1/4 C Coconut Flour
1/2 C Tapioca Flour
1 C Almond Flour
1 tsp Baking Powder
1/2 tsp Salt
Fresh Cracked Pepper
Butter for Cooking
To make butternut squash puree, simply cook the squash any way you like, and then blend it up.
In a small bowl combine the squash and eggs. In a large bowl, combine remaining ingredients (except butter). Add dry ingredients into wet and stir to combine.
Preheat a tbsp or so of butter in a heavy bottom pan on the stovetop over medium to medium high heat.
Spoon 2 Tbsp or so of the batter into the preheated pan and allow it to cook for about 2 minutes on the first side.
Flip the fry bread over and flatten it with the back of the spatula.
Allow the bread to cook an additional 2 minutes or so till nicely browned on both sides and cooked through.
Remove from pan and enjoy warm!
*Something to note: I have found butternut squash to have different consistency depending on how you cook it. The consistency you are looking for is a thick pancake batter, so you may need to adjust the ingredients a bit to get that.