1. Preheat non-stick skillet or griddle to medium-high heat. Mix dry ingredients in bowl. Add vanilla, eggs, and milk. Stir well.
2. Add apple and squash, and stir into batter and until well combined.
3. Oil pan, and drop 2 Tbs. of batter on the hot skillet for each pancake. When edges are cooked and the center bubbles, flip pancake, and cook until done. Repeat with remaining batter. Pancake may be stored in refrigerator up to 5 days.