Dessert

Summer Squash and Chive Pancakes

Golden squash mingles with parmesan and chives in these tender pancakes, their edges crisping to a savory golden hue while the centers stay soft and flavorful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Summer Squash and Chive Pancakes
Total
37 min
Prep
17 min
Cook
20 min
Serves
4

Nutrition per Serving

Calories
154
Protein
9g
Carbs
21g
Fat
4g
Fiber
2g
Sugar
2g
Sodium
542mg

Ingredients

  • 2 cup 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

Instructions

  1. Add squash to a medium pot and cover with water.
  2. Bring to a boil and cover; cook until soft.
  3. When soft, drain; add to food processor and pulse a few times until chopped.
  4. Add 2 cups of squash to a medium bowl.
  5. Combine squash with remaining ingredients except oil and mix well.
  6. Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
  7. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden.
  8. Turn and cook the other side until golden.
  9. Set aside and repeat with the remaining batter.