Summer Squash and Chive Pancakes
Ingredients
-
2
cups
cooked shredded squash
-
1
whole
egg
-
1
whole
egg white
-
⅔
cup
flour
-
½
tsp
baking powder
-
1
clove
garlic
-
⅓
cup
parmesan cheese
-
3
tbsp
fresh chopped chives
-
½
tsp
kosher salt
-
1
pinch
fresh cracked pepper
-
as needed
spray
olive oil
Instructions
- Boil the squash in a medium pot until soft, then drain.
- Pulse the cooked squash in a food processor until chopped.
- In a medium bowl, mix the chopped squash with the remaining ingredients except for the oil.
- Heat a large skillet over medium heat and lightly spray with oil.
- Drop ¼ cupfuls of the batter onto the skillet, flatten slightly, and cook until golden.
- Turn the pancakes and cook the other side until golden.
- Repeat with the remaining batter.
Nutrition Facts (estimated)
Servings
4
Calories
154
Total fat
4g
Total carbohydrates
21g
Total protein
9g
Sodium
542mg
Cholesterol
0mg
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