- 3/4 cup tapioca flour
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder (use cream of tartar for AIP compliance)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 15 ounces (almost 2 cups) butternut squash puree, fresh or canned
- 1 ripe banana
- 1 tablespoon pure maple syrup
- 2 eggs
Optional: 1/2 cup pecans or walnuts, chopped or garnish with 1/4 cup