Mix the flours, baking powder and a good pinch of salt in a large bowl.
Beat the egg with the milk. Whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the squash and cook for 10 mins until tender. Add the shredded kale and turn the heat up for the final few mins to brown a little.
Remove batter from the fridge, add the cheese and squash, then carefully fold everything together.
Heat a little oil in a non-stick frying pan, then add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden.
You could serve with Hackney Salad or a sprinkling of pumpkin seeds and onion chutney on the side - yum!