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Summer Squash and Chive Pancakes
4.67
from
6
votes
Yield:
4
servings
Course:
Side Dish
Cuisine:
American
Ingredients
2
cups
cooked shredded squash
(from 3 1/2 yellow squash)
1
egg
1
egg white
2/3
cup
flour
1/2
tsp
baking powder
1
clove
garlic
(crushed)
1/3
cup
parmesan cheese
3
tbsp
fresh chopped chives
1/2
tsp
kosher salt
pinch
fresh cracked pepper
olive oil spray
(I used my
Misto
)
Instructions
Add squash to a medium pot and cover with water.
Bring to a boil and cover; cook until soft.
When soft, drain; add to food processor and pulse a few times until chopped.
Add 2 cups of squash to a medium bowl.
Combine squash with remaining ingredients except oil and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden.
Turn and cook the other side until golden.
Set aside and repeat with the remaining batter.
Notes
Makes 12 pancakes.
Nutrition
Serving:
3
pancakes
,
Calories:
154.3
kcal
,
Carbohydrates:
20.9
g
,
Protein:
9.1
g
,
Fat:
3.9
g
,
Sodium:
541.6
mg
,
Fiber:
1.8
g
,
Sugar:
2
g
- WW Points:
4