In a large mixing bowl, combine all dry ingredients: 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup brown sugar, and 1/2 teaspoon chopped rosemary. Whisk ingredients enough just to combine.
NOTE: Now, it might seem silly but it’s really important to use dry measuring cups for dry ingredients and wet ones for liquids. Liquid cups are typically clear. When measuring dry ingredients, like flour, first stir it a bit in its original container. Then gently scoop it out and into a dry measuring cup without shaking or packing, using a knife to level it off.
In a separate bowl, combine wet ingredients: 1 whisked egg, 1 cup of butternut squash puree, and 1/2 cup of hemp milk. Mix very well.
In a small bowl, break up 1/2 cup of Kite Hill vegan ricotta until crumbly. Transfer the ricotta to the wet mixture and mix.
Add wet ingredients to dry ingredients, mixing just enough to combine. Do not over stir!
NOTE: You should always add your wet ingredients to the dry ingredients. This is best done by making a well in the middle of the dry ingredients and slowly adding in the wet. Combine with a spatula, but don’t worry about the lumps. If you try to get them all out, you risk the final result tough and unpleasant.
Heat skillet over a medium heat. Moisten a folded paper towel with oil and whipe skillet until fully coated.
Spoon 1/4 cup of the pancake batter onto the skillet, using the back of the cup to spread the batter evenly. You should be able to get about 3 pancakes in a pan.
Cook until surface begins to bubble and a few have burst, about 1 or 2 minutes. Carefully flip, cooking another 1 or 2 minutes until evenly browned. Transfer to baking sheet, loosely covered with foil, keeping them warm in the oven.
When all pancakes are made, plate them by dusting them with powdered sugar and a sprig of rosemary on top.