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Peel skins off of the squash. Mash into a large bowl with a fork.Remove rosemary from sprig and mix into the squash. Whisk in remaining ingredients until well blended.Heat oil in a non-stick pan. Using a ladle, add the mixture into pan. Cook 2 min on each side until golden and the edges are crisp. Stack them on a plate and keep warm at 150F low heat in the oven until ready to eat.Serve with a drizzle of maple syrup!



Makes 12 pancakes