Prepare the flour, baking soda, and baking powder by sifting them together.

Steam the butternut squash until cooked, then mash it.

Beat the egg and add milk, oil, and honey. Mix well.

Gradually add the dry ingredients to the wet mixture, mixing until combined.

Add the mashed butternut squash and stir until well mixed.

Once the mixture is smooth, refrigerate for 30 minutes.

Pour batter onto a non-stick pan over low heat (remember to keep the heat low). Once it starts to cook, flip to the other side.