Winter Squash Pancakes
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ recipeCalories170Calories from Fat15Total Fat2 gSaturated Fat1 gCholesterol0 mgSodium480 mgTotal Carbohydrate30 gDietary Fiber3 gSugars11 gProteins9 gVitamin A120% DVVitamin C20% DVCalcium20% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4Preparation Time20 minutes
Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation
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 sprays
  • Directions
  • Beat 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.



  • Diabetic Exchange
    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.

    Source
    Jesse Ziff Cool for Melissa’s Variety Produce




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