2 cups (500 mL) uncooked, peeled, diced acorn or butternut squash or 1 1/2 cups (375 mL) mashed pumpkin
1 1/2 cups (375 mL) cooked or canned adzuki beans, drained
1 1/2 cups (375 mL) whole wheat flour
1/4 cup (63 mL) cane sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
2 large eggs, beaten
1 3/4 cups buttermilk, kefir or your milk of choice
1/4 cup (63 mL) melted butter
1/2 tsp (3 mL) ground allspice
1/2 tsp (3 mL) ground nutmeg
Place the squash in boiling water to cover and cook for 12 to 15 minutes, until soft. Drain and cool. Transfer to a mixing bowl and mash the squash with the beans.
Combine the dry ingredients in a mixing bowl. In a separate bowl, whisk the eggs, buttermilk and butter together. Fold the liquid ingredients into the dry ingredients. Blend in the squash/bean mixture along with the allspice and nutmeg.
Preheat a lightly-greased griddle or skillet. When the surface is sizzling, spoon about half a cup (125 mL) of batter onto the griddle. Flip after three or four minutes, or when the edges are golden brown. Continue cooking until the other side of the pancake is golden brown. Place the pancake on a serving plate and repeat the process with the remaining batter. Cover the finished pancakes with waxed paper.
Serve with apple chutney or apple butter (see recipe below). Eight pancakes.
Source: alive Magazine (pre-2000)