(a great change for veggie breakfast)

1 small butternut squash
1 egg (or egg substitute)
1 egg white
1/2 cup skim milk or water
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon vegetable oil (I use Olive oil)

Preheat oven to 350F. Bake squash until tender when pierced with a fork, about 40 minutes. Peel, seed and mash the squash. Let cool. In a bowl, combine squash with the egg, egg white and milk or water. In a separate bowl, stir together the flour, baking powder, salt, ground cinnamon and cloves. Add the dry ingredients to the squash mixture, mixing well.

Heat the oil over medium high heat in a non stick skillet. Pour 1/4 cup batter per pancake, and cook about 3 minutes. Flip the pancakes and press them down to flatten. Cook until lightly browned, about 3 more minutes. Repeat with the remaining batter

This recipe is good for breakfast with honey lightly drizzled over the pancakes. They have about 100 calories per pancake.

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