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Winter Squash Pancakes

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
  1. Beat the squash with the brown sugar, milk and egg substitute until smooth.
  2. 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.
  3. Heat a griddle or heavy skillet lightly sprayed with cooking spray over medium heat.
  4. Preheat the oven to 250°F.
  5. 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.
  6. 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