Nutrition Facts
Serving Size
¼ recipe
Calories
170
Calories from Fat
15
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
480 mg
Total Carbohydrate
30 g
Dietary Fiber
3 g
Sugars
11 g
Proteins
9 g
Vitamin A
120% DV
Vitamin C
20% DV
Calcium
20% DV
Iron
10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
4
Preparation Time
20 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients
Measures
Winter squash sampler, mashed and cooked
2 cups
Brown sugar
2 tablespoons
Fat free milk
1 cup
Egg substitute
½ cup
Unbleached white flour
½ cup
Baking powder
1 teaspoon
Salt
½ teaspoon
Pinch fresh grated nutmeg
1/8 teaspoon
Chopped chives
2 tablespoons
Cooking spray
3 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.