• 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
    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 ExchangeFruit: 0; Vegetables: 0; Meat: 1; Milk: 0; Fat: 0; Carbs: 1; Other: 0Diabetic 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.

    SourceJesse Ziff Cool for Melissa’s Variety Produce

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