Pumpkin (or other winter squash) Pancakes


1 cup cooked mashed winter squash

¾ cup unbleached flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

2 large eggs, separated

1 tbsp. brown sugar

1 cup buttermilk

2 tbsp. melted butter or, coconut, canola or grapeseed oil

Place the cooked squash, egg yolks, butter or oil and brown sugar in a deep bowl and mix until well blended. Add the buttermilk and blend mix well. Place the flour, baking powder, baking soda and cinnamon in another bowl and mix the dry ingredients to blend. Add the dry ingredients to the wet ingredients and mix well. Clean the beaters and mix the egg whites on high until stiff but not dry. Fold the egg whites into the batter gently until blended. Use a 1/3 cup measuring cup to measure batter onto a lightly greased hot griddle. When bubbles start to appear turn and cook for another minute or two until set. Makes about 8-10 four inch pancakes.