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Summer Squash and Chive Pancakes

4.67 from 6 votes

Yield: 4 servings

Course: Side Dish

Cuisine: American

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)

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

Serving: 3pancakes, Calories: 154.3kcal, Carbohydrates: 20.9g, Protein: 9.1g, Fat: 3.9g, Sodium: 541.6mg, Fiber: 1.8g, Sugar: 2g

- WW Points: 4

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