Serves six and makes approximately 1 dozen large pancakes.
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
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 1 cup 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.
Chef Ken Lammer recently moved to Los Angeles from the Massachusetts part of the Berkshire Mountain Region and is the Executive Chef at Inn of the Seventh Ray in Topanga, CA. Ken is a Nutritional Counselor and works with clients in what he calls “Lifestyle Eating”. He specializes in rejuvenative cooking which energizes and keeps the human system as clean as it can be. Ken also offers catering and private chef services.