Veggie Pancakes

I am learning you can make any kind of pancake or bread with pureed veggies and eggs. This recipe has become a staple in our house now:

Pumpkin Pancakes

4 pastured or free-range organic eggs
1 cup squash (or any other pureed vegetable...we've used spinach, kale, zucchini, pumpkin, butternut)
1 tsp Cinnamon
1 tsp alcohol-free vanilla
1 TBL melted coconut oil or ghee

Mix all ingredients well and prepare as small pancakes. Use a medium-low heat (between 3 and 4 on my stove). It takes a while for each pancake to set (4-5 min). Watch for bubbles on the top. They are thin and very yummy, almost like a crepe. We fill them sometimes with avocado or cooked spinach.