Summer Squash "Pancakes"
This was inspired from the mock french toast recipe (LOVE LOVE LOVE it). I was trying to figure out how to fit in the minimum 1/2 C of veggies that's required at breakfast. This was pretty good! It falls apart easier than the french toast but still tastes good!
-1/2 C shredded summer squash (zucchini would be good too, I think)
-1 egg white
-1/4 C ricotta
-1/2 tsp vanilla
- 1 1/2 tsp soyflour (just enough to sop up the extra moisture from the squash)
-1/2 tsp baking powder
-2 splenda packets
-1 or 2 Tbs ground flax seed (optional)
-1 tsp cinnamon, apple pie spice, whatever you like (1/2 cinnamon 1/2 cardamom is good too)
-SF, FF syrup to top
Blend all ingredients together in a blender. Pour into a hot pan and flip when firm"ish" and bubbly. Top with syrup and spray butter.
For around 300 calories it's a pretty filling breakfast. They tend to fall apart easier than the mock french toast, at least for me, but they're still good. I wouldn't recommend doing the "french toast scramble" thing with this recipe since that would retain too much moisture. Hope you like!!!