Squash Pancakes Recipes

Get your pancake fix and a serving of veggies at the same time. These are a good high protein breakfast or snack. You may want to double this one ...

Two of these sandwiches make a great breakfast! Less than 400 calories, high fiber and protein, low sodium, high potassium. I adapted this recipe from: http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=382678

a new use for squash

STEP 1
Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
STEP 2
Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

Like potato pancakes, but with healthy squash

This was a twist on the Zucchini-Potato pancake recipe listed here. I didn't have zucchini, so I used yellow [summer] squash and used up some black beans I had in the fridge to beef up the recipe.

Use pumpkin or any squash.

I added sliced bananas to mine, and chocolate chips to the boys. These are rather healthy, and pretty yummy!

A simple pancake recipe for your leftover starter that I jazzed up with some additions.

Taken from http://www.thefoodsoulmates.com/2010/11/br
eakfast-with-grandpa/

With cinnamon, nutmeg, and walnuts. Yum!

By Flexchef

Adapted from saveur.com's website

Tender, tasty, nutritious, filling, easy to make, and sure to please even the pickiest eaters! They're a great low-carb alternative to starchy pancakes at brunch.

Great way to get the kids to eat a vegetable!