Directions:
- In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
- Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
- Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
- Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
- Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
- Keep warm in a low oven (250°F) until all cakes are made, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.98 Kcal (544 kJ) | ||
| Calories from fat | 17.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 3% | |
|---|---|---|---|
| Cholesterol | 84.58mg | 28% | |
| Sodium | 437.05mg | 18% | |
| Potassium | 928.61mg | 20% | |
| Total Carbs | 15.88g | 5% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 13.24g | 26% | |
| Vitamin C | 47.7mg | 79% | |
| Iron | 1.7mg | 9% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 47.71 Kcal (200 kJ) | ||
| Calories from fat | 6.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 3% | |
|---|---|---|---|
| Cholesterol | 31.05mg | 28% | |
| Sodium | 160.43mg | 18% | |
| Potassium | 340.87mg | 20% | |
| Total Carbs | 5.83g | 5% | |
| Sugars | 3.23g | 35% | |
| Dietary Fiber | 0.61g | 7% | |
| Protein | 4.86g | 26% | |
| Vitamin C | 17.5mg | 79% | |
| Iron | 0.6mg | 9% | |
| Calcium | 32.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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