You can either roast your butternut squash or cook it in the pressure cooker (or Instant Pot). To roast it, I cut it in half, remove the seeds, place it on a baking sheet and roast it in the oven for about 45min-1hr.

In the pressure cooker or Instant Pot, I cut it into 6-8 pieces, depending on how big it is, put it in the pressure cooker with 1 1/2 cups of water, bring it up to pressure, reduce the heat and cook for 7mins. Leave the pressure to release naturally before opening the pressure cooker or Instant Pot.

Once the butternut squash purée has cooled, remove the flesh from the skin and place in a blender. Blend until smooth.

Place all of your ingredients in a blender or food processor. I prefer to use a blender as I find it gives a smoother batter.

Once you have a smooth batter, melt some coconut oil in a pan on a medium high heat. Scoop about 2 tbsp of batter into the pan (I like to use a cookie scoop or ice cream scoop for this. A 1/4 cup measuring cup would also work). Flatten the scoop of pancake batter using circular motions with the back of your spoon or cookie scoop. Your pancake batter should be about 1cm thick.

Turn the heat down to medium and leave to cook for about 3 mins or until the bottom of the pancake is golden brown. Flip the pancake and cook for a further 2-3 minutes.

Serve with butter and honey if desired. These pancakes would also go very well with maple syrup and berries.