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In a large bowl, mix onion, almond flour, eggs, baking soda, cream of tartar, salt, and pepper with a whisk until well combined
Squeeze excess moisture from the squash into a clean dish towel or paper towels, then add the squash to the bowl and mix well
Allow the batter to rest 10 minutes (after about a mini workout while you wait: 10 rounds of 30 air squats + 30 rest)
Place ½ tablespoon coconut oil in a large, non-stick skillet and heat over medium-high until the oil is melted and shimmers
Swivel the pan to coat the bottom, then drop ¼ cup servings of batter into the pan, making sure they don't touch
Cook until browned on the bottom, making sure they don't touch. Cook until browned on the bottom, making sure they don't touch. About 3-4 minutes
Flip gently and cook the other side until browned, an additional 2-3 minutes
Cook in batches, adding more coconut oil to the pan as necessary
Serve hot