First you'll need to roast your acorn squash and let it cool. I did this the night before I made these and stored in the fridge overnight. Preheat the oven to 425 degrees. Cut the squash in half and scoop the seeds out. Place the squash face down on a foil or parchment lined baking sheet, and bake in the preheated oven for 25-35 minutes, or until the back of the squash "squishes" when pushed. Remove from the oven and let it cool completely before proceeding.

Take out a medium bowl, and with a spoon scoop out the flesh from one half of the acorn squash and place it in the bowl. It should have a "mashed" texture to it.

Add the egg, maple syrup, coconut milk and vanilla and whisk until smooth. If you need help mixing, you can use a hand blender or immersion blender to get it smooth.

In a separate small bowl, add the coconut flour, tapioca flour, baking soda and dash of salt. Mix to combine.

Now as you whisk, add the four mixture to the squash mixture and fully combine until smooth. Now stir in the raisins.

Preheat a non-stick skillet or griddle (important!) to medium heat and add a tbsp or 2 of the cooking fat (you'll need a bit more for the next batch.)

Once the skillet is hot, add the batter to form pancakes that are 2-3 inches in diameter, but no more! These will be too hard to flip if you make them any bigger! Flatten each one down to a 1/2 inch thickness and watch them!

When small bubbles start forming on top, it's time to flip. Adjust the heat if they are browning too quickly. I started mine at medium but lowered it a bit to prevent excessive browning. Once the outside of both sides are brown and crispy, remove from the skillet.

Remember to add more cooking fat for the next batch, and adjust the heat level if you need to! Repeat the process until the batter is used up. Serve right away, with your other favorite breakfast goodies! Enjoy!