Winter Squash PancakesEn Español (Spanish Version)
Serving Size¼ recipeCalories
170Calories from Fat15Total Fat
2 gSaturated Fat1 gCholesterol
480 mgTotal Carbohydrate
30 gDietary Fiber3 gSugars11 gProteins
9 gVitamin A120% DVVitamin C20% DVCalcium20% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time20 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresWinter squash sampler, mashed and cooked2 cupsBrown sugar2 tablespoonsFat free milk1 cupEgg substitute½ cupUnbleached white flour½ cupBaking powder1 teaspoonSalt½ teaspoonPinch fresh grated nutmeg1/8 teaspoonChopped chives2 tablespoonsCooking spray3 spraysDirectionsBeat the squash with the brown sugar, milk and egg substitute until smooth.In a separate bowl, stir together the flour, baking powder, salt, and nutmeg. Stir the dry ingredients into the squash mixture just until combined. Fold in the chives.Heat a griddle or heavy skillet lightly sprayed with cooking spray over medium heat.Preheat the oven to 250°F.Drop the batter onto the hot skillet by heaping tablespoonfuls. Lightly oil a spatula and flatten the pancakes. When they are golden brown on the bottom, flip them.As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.
Fruit: 0; Vegetables: 0; Meat: 1; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Jesse Ziff Cool for Melissa’s Variety Produce