Spiced Squash Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 46.4
- Total Fat: 2.1 g
- Cholesterol: 31.0 mg
- Sodium: 19.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
View full nutritional breakdown of Spiced Squash Pancakes calories by ingredient
Introduction
STEP 1Preheat 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. 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.
Number of Servings: 12
Ingredients
-
Roasted Spaghetti Squash, 3 cup
Shallots, 3 tbsp chopped
Ginger Root, 3tbsp
Jalapeno Peppers, seeded 2 pepper
Egg, 2 large
Coriander seed, .75 tsp
Cumin, .75 tsp
Flour, white, .25 cup
Olive Oil, 1 tbsp
Directions
Serving Size: Makes 12