Guest post by Holly, owner of the blog The Healthy Everythingtarian. Prep time: 10 minutes Cook time: 10 minutes

Ingredients: 1 cup oats 1/2 cup plain Greek yogurt 1/2 cup pureed acorn squash 1 egg 3 T flour 2 – 3 T milk 2 T canola oil 1 heaping T brown sugar 1 t baking powder 1 t cinnamon pinch of salt Directions: In small bowl, mix together oats, yogurt and squash. Add the rest of the ingredients and mix thoroughly, adding more milk if the batter is too thick.In a greased medium saucepan over medium-low heat, scoop approximately 1/6 of the batter in the pan. Cook for 3 to 4 minutes per side, flip and smush down slightly with a spatula. Cook another 3 to 4 minutes or until both sides of each pancake are golden brown. Makes 6 pancakes (2 servings) About the Author: Holly is the author behind the award-winning healthy food blog, The Healthy Everythingtarian. She is a freelance writer + graphic designer by day and a Wisconsin beer connoisseur by night.