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Winter Squash Pancakes

Winter Squash Pancakes
Winter Squash Pancakes
This healthy recipe comes from NDSU Extension Service.


2 c. winter squash, cooked and mashed

1 1/2 Tbsp. brown sugar, packed

1 c. (8 ounces) fat-free milk

2 eggs (or use 1/2 c. egg substitute)

1/2 c. flour (could substitute half whole-wheat flour)

1 tsp. baking powder

1/2 tsp. salt

1/8 tsp. nutmeg

2 Tbsp. chives, chopped (optional)

Note: You can substitute an equal amount of canned pure pumpkin for the squash.


Heat griddle or heavy skillet lightly sprayed with cooking spray on medium heat. Preheat oven to 250 F. Beat mashed squash with brown sugar, milk and egg or egg substitute until smooth. In a separate bowl, stir together flour, baking powder, salt and nutmeg. Stir dry ingredients into squash mixture until combined. Fold in chives if desired. Drop batter onto hot skillet by the heaping tablespoonful. Lightly oil a spatula and flatten/spread the pancake batter. When golden brown on the bottom, flip the pancakes. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while cooking the rest of the batter.


Makes four servings. When made with mashed butternut squash, each serving has 140 calories, less than 1 gram (g) of fat, 5 g of protein, 31 g of carbohydrate, 420 milligrams of sodium, 230 percent of the daily recommendation for vitamin A and 25 percent of the daily value of vitamin C.

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