Summer Squash and Chive Pancakes
User Reviews
4.7
18 reviews
Excellent
Summer Squash and Chive Pancakes
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This delightful recipe is easy to follow and perfect for any occasion.
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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)
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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 Information
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Serving
3pancakes
Calories
154.3kcal
(8%)
Carbohydrates
20.9g
(7%)
Protein
9.1g
(18%)
Fat
3.9g
(6%)
Sodium
541.6mg
(23%)
Fiber
1.8g
(7%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1543 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 154.3kcal | 8% |
| Carbohydrates | 20.9g | 7% |
| Protein | 9.1g | 18% |
| Fat | 3.9g | 6% |
| Sodium | 541.6mg | 23% |
| Fiber | 1.8g | 7% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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