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Categories:Viewed: 24 - Published at: 9 years ago
Ingredients
- 2 cups yellow squash, grated
- 2 cups zucchini, grated
- 1/2 cup onion, grated
- 1/4 cup egg substitute
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- olive oil flavored cooking spray
Method
- 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.
