What’s Fluffy Herbaceous and Delicious All Over? Squash Pancakes of Course!!



I love pancakes of any sort. These are a delicious brunch or side dish. Very easy to whip up for special or unexpected guests. They are nutritiously packed with fresh herbs, winter and summer squash. Since I am limiting sodium content, I omitted the salt.

They can be prepared gluten free, low sodium, low cholesterol, vegetarian, and just plain good for you. Each serving rolls out at about 117 calories per pancake and incorporates all the food groups. Absolutely scrumptious and the aroma is intoxicating!

Don’t skimp on the garlic. Parmesan adds the savoury flavour and is salty enough for my taste. I am excited for my daughter’s visit in August to share and enjoy both the pancakes and her.

Fluffy Herbaceous Butternut Zucchini Squash Pancakes Makes 8 pancakes

2 cups butternut squash and zucchini, finely shredded. Ratio is up to you ¼ cup skim milk 2 eggs, separated (beat egg whites stiff) 2 tablespoons avocado oil, or other oil of your choice ½ cup whole grain flour, any one or mix of your choice ½ cup grated parmesan 2 tablespoons chopped basil, cilantro, parsley or fresh herb mix of your choice 2 tablespoons chopped green onions, sliced thin 1 large garlic clove, minced ½ teaspoon cinnamon ½ teaspoon grated nutmeg freshly ground pepper and coarse kosher salt to taste, optional

  1. Place butternut squash and zucchini in a large bowl.

  2. Fold through flour, Parmesan, herbs, green onions, garlic, cinnamon and nutmeg.

  3. Season to taste and mix until smooth.

  4. Gently fold in stiffly beaten egg whites.

  5. Heat a non-stick frying pan on medium.

  6. In batches, add ¼ cup measures of mixture until golden brown, about 4 minutes per side.

  7. Keep pancakes warm and continue with remaining batter.

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