Mini Butternut Squash Pancakes with Plum Tomatoes and Parma Ham Recipe- Cookitsimply.com

Ingredients

• 4 3/4 oz peeled weight (butternut squash)
• 2 1/4 oz 0% fat natural yoghurt
• 1 tsp maple syrup
• pinch of cayenne pepper
• 1 tsp rapeseed or vegetable oil
• pinch of baking powder
• 1/4 oz wholemeal flour
• 1 medium egg white (lightly beaten)
• rapeseed or vegetable oil spray
• 10 1/2 oz baby plum tomatoes
• 2 tbsp balsamic vinegar
• 1 tsp finely chopped fresh thyme
• 4 thin slices Parma ham (all visible fat removed)