2 @apricotlanefarms duck eggs (or 2 large chicken eggs)

1 1/2 cups butternut squash purée (or can use canned pumpkin purée)

2 cups plant based milk

1 1/2 cups @jovialfoods einkorn flour

1/2 cup @kandarianoeganicfarms buckwheat flour

3/4 of a cup coconut oil

1 tablespoon aluminum free baking powder

1 teaspoon pumpkin spice

1 teaspoon nonalcoholic vanilla

1/4 of a teaspoon Jacobson sea salt

Optional couple tablespoons of maple syrup