Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl and set aside.

In another bowl combine milk, squash, egg yolks and oil.

With a large wooden spoon, stir the dry mixture into the squash mix and set aside.

Beat the egg whites in a bowl until stiff peaks form.

Gently fold the egg whites into the squash mixture.

Heat up a skillet and pour about 1/4 c. of batter per pancake.

Cook until surface is bubbly and edges are slightly dry, and flip.

Cook until golden brown.