Squash Pancakes with Fig Syrup

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I've never had such failure with a recipe before. They stuck to the point of ruin in all three pans I tried. I cook with gas, even tried cooking on low, but it just took longer to the sticking point, and couldn't turn sooner as they are so soft. I did use date syrup in the place of fig syrup, but often substitute date for maple syrup with no issues. I also tried using coconut oil, & adding more oil, but the pancakes seemed to absorb the oil from under them and 1/4-1/2 inch around them - hence the sticking. It was a lovely light batter though. Pity, they were all thrown away (and an hour wasted.

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Why isn't there any mention of how to create the fig syrup for Squash Pancakes and Fig Syrup? A search of your website did not reveal any recipe either.

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This recipe is improved by using pumpkin pie spice (cinnamon, ginger and cloves. If using separate spices, try 1/2 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. cloves. As the previous reviewer pointed out, it would otherwise just taste like squash. I made this mistake in the past when I was trying to create my own squash pancake recipe.

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I liked this recipe, but my husband and son did not. It's basically squash puree made into a pancake, so you really need to be a squash fan to like it. With folding in the egg whites and working in the flour, it had a nice texture and cooking it gave it a nice brown thin crust on the top and bottom. I also liked that is basically has no fat - it's almost all veggies, which is hard to do with breakfast food. I would make it again, but I would probably be the only one in my family eating it!