To prepare the squash, peel it and cut off the ends. Slice it in half lengthwise and then scoop out the seeds with a spoon, scraping it to get all the strings off. Then cut the squash into chunks. I used a small squash which yielded two cups or slightly more of chunks. Steam the squash by using a steamer basket in a pot with water. If you don’t have a basket, just add some water to the bottom of a pot and cook until the squash is tender.
Remove the squash to a medium size bowl. Mash with a hand masher.
Add the brown sugar to the squash and stir until the sugar is dissolved.
Add the eggs and beat them into the squash with a fork.
In a small bowl, combine the millet flour, potato starch, baking soda, baking powder, and cinnamon, whisking them together.
Add this to the squash mixture and stir with a large spoon or spatula until all the dry ingredients are moistened. Let sit while you preheat your skillet.
Use a little oil to coat the bottom of your skillet. Heat it until a drop of pancake batter sizzles on it. Spoon or ladle the batter onto the skillet.
Cook until bubbles form on the tops of the pancakes, then turn them over and cook for a minute or two more, watching to make sure they don’t burn.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/butternut-squash-pancakes/