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Lilly’s Table

 
 
© Lillys-Table.com Photo of Summer Squash Pancakes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Summer Squash Pancakes

 

These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.

Ingredients

  • 3 cups summer squash, shredded, yellow or green
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 1 egg, beaten lightly
  • 1 tablespoon grated parmesan cheese, optional
  • 1 pinch black pepper, to taste
  • 2 tablespoons olive oil, more or less as needed

Serving Size: 2 People

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Preparation Instructions

Toss the shredded squash in a colander with the salt. Allow to rest for at least 5 minutes up to 30 minutes.

Squeeze out the excess liquid and shake dry. You should end up with about half the amount of squash you started with. If not, keep squeezing.

Meanwhile, whisk together the egg, flour, parmesan (if using) and the black pepper.

Fold the shredded vegetables into the batter.

Heat a griddle or skillet (cast-iron works well for this!) over medium heat. Melt on a bit of butter or oil. Scoop on a generous dollop of batter. Allow the pancake to sear for 3-6 minutes. Flip it over and sear on the other side until golden and cooked through.

Repeat with the remaining batter, adding more butter or oil as needed.