Allergy Fighting Coconut Pancakes

Gluten free, vegan, sugar free, chockfull of ingredients to support a healthy immune system through allergies!

For a one to two person serving:
-1 1/2 cups cooked and mashed butternut squash
-1/2-1 cup dark leafy greens (e.g. chard, kale, collard greens)
-2 cups almond flour
-2 cups toasted coconut
-2 teaspoon baking soda
-"eggs"= 2 tablespoons flax + 6 tablespoons water (in separate bowl, add flax, then water, whisk, then set in refrigerator for about 15 minutes to allow it to set)
-toppings (pick one or all!)= sliced avocado, sliced apples, sliced kiwi
-coconut oil for skillet

Directions
-Mix cooked butternut squash, almond flour, "eggs", baking soda, and toasted coconut (mixture should be thick and lumpy)
-Heat coconut oil on skillet on medium heat, and cook pancakes until golden on each side for about 2-3 minutes (edges may cook faster)
-Top with your allergy fighting food of choice!

-ENJOY!!