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Winter Squash Pancakes

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

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 TOP

Servings	4
Preparation Time	20 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation TOP

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.

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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