Squash pancakes

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Squash pancakes calories by ingredient
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Number of Servings: 24

Ingredients

    4 summer squash, cut into chunks
    1 medium onion, grated
    4 large egg whites
    2/3 cup all-purpose flour
    1 box Jiffy corn muffin mix
    2 teaspoons baking powder
    Pam spray

Tips

I use a 1/4 cup measuring cup to scoop batter.


Directions

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.

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