perfect winter brunch addition

I just made these this weekend for a brunch. Be forewarned that the squash took longer to make adequately soft, i.e.: i tossed it in the microwave several times. Also, I used almond milk while cooking and when it was all mixed together it was too dry. So I ended up adding rice milk in doses to get it to spoonable consistency. For kicks I ended up adding semi-sweet chocolate chips to a few cakes which sent the sweetness over the top. Personally I believe that these could be eaten completely savory also with some black beans or salsa. Organic Butternut Squash Pancakes

Written by Laura Klein, Publisher

Serves six and makes approximately 1 dozen large pancakes. Ingredients: 1 small organic butternut squash 1 organic egg 1 organic egg white 1/2 cup of organic milk 2 cups organic whole wheat pastry flour 2 teaspoons of baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon vegetable oil Method: Preheat oven 350º F. Cut squash in half, and remove seeds with a spoon. Bake squash in a roasting pan until tender about 40 minutes. 20 minutes into baking the squash, add 1cup of water to the roasting pan (this will keep the squash from drying out). Scoop out squash with a spoon and cool. Mash squash with a fork. In a bowl, combine the wet ingredients: squash, eggs and milk. In another bowl combine the dry ingredients: flour, baking powder, cinnamon and cloves. Add the dry ingredients to the wet ingredients and mix well. Let stand 20 minutes. Heat the oil to medium high heat in a nonstick pan. Pour or ladle batter into the pan and cook 3 minutes per side. Serve with whipped cream, yogurt, honey, maple syrup or butter.