This morning Martin had his favorite grain-free pancakes, made with duck eggs instead of chicken eggs. He did not seem to notice any difference. Samara tried the pancakes and said they were as tasty as always but that she was having trouble getting past the idea of eating duck eggs. Whatever eggs you use, these pancakes are protein-packed and deliver a hefty serving of vegetables, too. In terms of the vegetables, this morning I pureed a yellow summer squash. I have also made these pancakes with butternut squash, acorn squash, and cauliflower; I find that with those more wintery vegetables, it helps to dice and steam them before pureeing. No steaming is necessary with a tender vegetable like summer squash. This recipe is adapted from one I saw on Pecan Bread.

1 cup pureed vegetables
3 chicken eggs or 2 duck eggs
1 tsp cinnamon
1 tsp vanilla
coconut or macademia oil

Mix all ingredients other than the oil well. If you are using a food processor, put the eggs in last and don’t let them get too foamy. (Usually I puree the vegetables in the food processor but whisk the eggs by hand and then mix everything together by hand.) Heat the oil in a large skillet and pour in batter a few tablespoons at a time. Cook until the pancakes until they are firm on the bottom, then flip them and cook for another minute or two. They come up oily, so I usually drain them on a paper bag before serving. As a bonus, especially when cooked in coconut oil, these pancakes leave a delightful sweet smell lingering for hours in my kitchen.