Summer Squash and Chive Pancakes

I knew last week was going to be a busy one, so I pulled out my crockpot and planned to make the Santa Fe Chicken for us to eat for several days. I had a feeling that these savory little pancakes would pair perfectly with the chicken, and I was 100% correct. They are similar to fritters except they are not fried.

I made these pancakes on Sunday night, and stuck them in the fridge so my dinner work-load would be minimal on Monday.  They were a cinch to re-heat, and none of the flavor or texture was sacrificed. We ate on these for three nights, and the third night was just as flavorful as the first.


Summer Squash and Chive Pancakes

Ingredients:
3 yellow squash, cut into large cubes
1 egg
1 egg white
2/3 cup flour
1/2 teaspoon baking powder
1 clove garlic, crushed
1/3 cup Parmesan cheese
3 Tablespoons fresh chopped chives
1/2 teaspoon salt
Pinch of pepper
Olive oil spray

Directions:
Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped (mine was almost pureed). Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except olive oil spray and mix well.

Heat a large skilled on medium heat. When hot, spray with cooking spray and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside, and repeat with the remaining batter.
Makes 12 pancakes (serving size: 3 pancakes)

Nutritional Info (per serving): 154.3 calories; 3.9g fat; 9.1g protein; 20.9g carbs; 1.8g fiber; 2g sugar; 541.6mg sodium.  3 pts Weight Watchers old points or 4 pts Weight Watchers points+

Source: Gina's Skinny Recipes