These are not really sweet, but our impulse has been to dunk them in applesauce rather than dip them in savory soup. But I think they would work either way.
Yield: 10 small pancakes
Preheat oven to 400 degrees.
3 tbsp coconut flour (about 1/5th cup)
1 1/2 tbsp grassfed gelatin
1/2 cup well cooked and mashed butternut squash or sweet potato
3 tbsp butter, ghee or coconut oil (about 1/5th cup)
3 eggs (or maybe 2)
3/4 tsp salt
(add more coconut flour if it is too runny)
Mix all ingredients together. It may help to have the squash or yam not cold, so the coconut oil doesn’t get hard.
Roll into 1″ balls and squish onto parchment on cookie sheet, about 1/4″ thick. Bake for about 12 minutes, flip and bake approximately 8 more minutes, until they are slightly browned.