Squash pancakes
- Number of Servings: 24
Ingredients
4 summer squash, cut into chunks 1 medium onion, grated4 large egg whites 2/3 cup all-purpose flour1 box Jiffy corn muffin mix 2 teaspoons baking powderPam spray
Slice squash and place in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
In a bowl, mix quash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder. Thoroughly blend the squash mixture into the flour mixture.
Spray pancake pan and and make like a normal pancake.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user GNOCCHIBEAR.
In a bowl, mix quash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder. Thoroughly blend the squash mixture into the flour mixture.
Spray pancake pan and and make like a normal pancake.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user GNOCCHIBEAR.
Nutritional Info Amount Per Serving
- Calories: 31.7
- Total Fat: 0.3 g
- Cholesterol: 2.3 mg
- Sodium: 64.7 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.4 g
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