• On Oct, 11, 2024
•  ladyrecipes
•  Recipes

154.3 Cals 9.1 Protein 20.9 Carbs 3.9 Fats
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
INGREDIENTS
2 cups cooked shredded squash, from 3 1/2 yellow squash
1 egg
1 egg white
2/3 cup flour
1/2 tsp baking powder
1 clove garlic, crushed
1/3 cup parmesan cheese
3 tbsp fresh chopped chives
1/2 tsp kosher salt
pinch fresh cracked pepper
olive oil spray, I used my Misto
INSTRUCTIONS
Add squash to a medium pot and cover with water.
Bring to a boil and cover; cook until soft.
When soft, drain; add to food processor and pulse a few times until chopped.
Add 2 cups of squash to a medium bowl.
Combine squash with remaining ingredients except oil and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden.
Turn and cook the other side until golden.
Set aside and repeat with the remaining batter.
NOTES
Makes 12 pancakes.
Serving: 3pancakes, Calories: 154.3kcal, Carbohydrates: 20.9g, Protein: 9.1g, Fat: 3.9g, Sodium: 541.6mg, Fiber: 1.8g, Sugar: 2gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4