INGREDIENTS
2/3 cup
Gluten Free Oat Flour
2
large eggs (or 2 flax eggs for vegan)
1/2 cup
butternut squash puree ( or pumpkin puree)
1/2 tsp
vanilla extract
2 tbsp
maple syrup (pure)
1/4 tsp
nutmeg
1/4 tsp
cinnamon
1/8 tsp
sea salt
1/4 tsp
baking soda