Prep time: 20 minutes
4 servings

Ingredients:

• 2 cups winter squash, mashed and cooked
• 2 Tbsp brown sugar
• 1 cup fat free milk
• 1/2 cup egg substitute
• 1/2 cup unbleached white flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp pinch fresh grated nutmeg
• 2 Tbsp chopped chives
• 3 sprays cooking spray

Directions:
Beat the squash with the brown sugar, milk and eggs until smooth. In a separate bowl, stir together the flour, baking powder, salt and nutmeg. Stir the dry ingredients into the squash mixture just until combined. Fold in the chives. Heat a griddle or heavy skillet lightly sprayed with cooking spray over medium heat. Preheat the oven to 250 F. Drop the batter onto the hit skillet by heaping tablespoons. Lightly oil a spatula and flatten the pancakes. When they are golden brown on the bottom, flip them. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.