In a food processor or blender, combine squash, almond butter, egg yolks, and cinnamon until smooth.
Melt coconut oil or ghee (starting with 1 teaspoon) in a heavy frying pan over medium-low heat. Spoon batter into frying pan to make small, thin pancakes (about 3” in diameter. Fry on one side until lightly brown and pancake holds together well enough to flip. Flip the pancake and fry on the other side, until light brown.