Directions:
- Squeeze excess water from squash.
- In large bowl, ombine all ingredients, then heat a large non-stick griddle over high heat.
- Carefully drop 1 heaping tablespoon of batter on hot griddle. FLatten with spatula to form pancake shape.
- Cook for a couple of minutes on each side, or until golden brown. Repeat until no batter remains.
- *To add new flavor, add fesh oregano, or parsley to squash.
- Zucchini may be substituted for squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.28 Kcal (474 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 739.97mg | 31% | |
| Potassium | 658.77mg | 14% | |
| Total Carbs | 18.82g | 6% | |
| Sugars | 11.73g | 47% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 10.08g | 20% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.87 Kcal (138 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 214.68mg | 31% | |
| Potassium | 191.13mg | 14% | |
| Total Carbs | 5.46g | 6% | |
| Sugars | 3.4g | 47% | |
| Dietary Fiber | 0.27g | 4% | |
| Protein | 2.93g | 20% | |
| Vitamin C | 4.2mg | 24% | |
| Calcium | 11mg | 4% | |
* 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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