Winter Squash Pancakes

Preparation Time: 20 minutes
2 cups winter squash, mashed and cooked 1 ½ Tbsp brown sugar, packed 1 cup (8 oz) skim milk ½ cup egg substitute ½ cup flour 1 tsp baking powder, low-sodium ½ tsp salt 1/8 tsp nutmeg 2 Tbsp chives, chopped 3 sprays cooking spray
Heat griddle or heavy skillet lightly sprayed with cooking spray on medium heat. Preheat oven to 250° F. Beat mashed squash with brown sugar, milk and egg substitute until smooth. In a separate bowl, stir together flour, baking powder, salt and nutmeg. Stir dry ingredients into squash mixture until combined. Fold in chives. Drop batter onto hot skillet by heaping tablespoonfuls. Lightly oil a spatula and flatten the pancake. When golden brown on the bottom, flip pancakes. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while cooking the rest of batter. Serve.
Serves: 4
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 170 Total Fat: 1.5g Saturated Fat: 0g % of Calories from Fat: 8% % Calories from Sat Fat: 0%		Protein: 9g Carbohydrates: 33g Cholesterol: 0mg Dietary Fiber: 4g Sodium: 380mg
Each serving provides: An excellent source of vitamin A, calcium, phosphorous and selenium, and a good source of fiber, vitamins B1, B2 and C, iron, magnesium, manganese and potassium.

Recipe adapted from the CDC.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes