Nutrition Facts

Serving Size¼ recipe
Calories from Fat15
Total Fat2 g
Saturated Fat1 g
Cholesterol0 mg
Sodium480 mg
Total Carbohydrate30 g
Dietary Fiber3 g
Sugars11 g
Proteins9 g
Vitamin A120% DV
Vitamin C20% DV
Calcium20% DV
Iron10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time20 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Winter squash sampler, mashed and cooked2 cups
Brown sugar2 tablespoons
Fat free milk1 cup
Egg substitute½ cup
Unbleached white flour½ cup
Baking powder1 teaspoon
Salt½ teaspoon
Pinch fresh grated nutmeg1/8 teaspoon
Chopped chives2 tablespoons
Cooking spray3 sprays
  1. Directions
  2. Beat the squash with the brown sugar, milk and egg substitute until smooth.
  3. 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.
  4. Heat a griddle or heavy skillet lightly sprayed with cooking spray over medium heat.
  5. Preheat the oven to 250°F.
  6. 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.
  7. 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.