What better way to be frugal than to use the produce that’s in season? Most people don’t have a problem coming across summer squash in the…summer. I usually get a good amount of it given to me (thanks, Uncle Bob!) and we get tired of eating it sautéed. Sometimes I get fancy and make Squash Casserole but then I had a dream about pancakes. Surely I’m not the only one out there who repeatedly dreams up recipes in her sleep?
Sure, people use zucchini like crazy in things like fritters, Chocolate Zucchini Bread, and muffins…but rarely will you find a recipe calling for summer squash in it. That seems a bit vegetable racist to me. I like to embrace diversity. So, here it is – Summer Squash Pancakes…and they’ll knock your socks off. Good thing we don’t need socks at breakfast.
You need 2 cups of shredded summer squash for this recipe. That equaled out to about 3 small/medium squash for me. Shredding squash is a lot easier than shredding cheese – but it’s not as fun to eat. I love cheese. Anyway, back to the pancakes!
In a mixing bowl combine squash, maple syrup, eggs, milk, vanilla, and coconut oil. Whisk well.
You might recognize this is my meatloaf mixing bowl. Something crazy came over me and I grabbed it out of the cabinet instead of my normal bowl. I’m still in shock over the whole thing. Must be that Momnesia again.
Sometimes I live life on the edge.
To the liquid ingredients, add flour, salt, baking powder, and cinnamon. Stir well. Watch it foam. That’s just stinkin’ awesome – I don’t care how old you are.
Now we’re ready to fry up those pancakes, baby! It doesn’t really matter how you do it – just do your thang. I always use my griddle because I can get them done faster. You might use a skillet. Either way, grease that baby up. I like frying mine with a bit of coconut oil. It makes them crispier around the edges. That’s easier to accomplish in a skillet, but I still grease my griddle.
Well, grease my griddle! I think that needs to be my new saying. “Well, grease my griddle cause that’s how I roll!”
As you’re cooking your cakes, you might want to keep them warm in your oven. I just sock mine on a cookie sheet and keep them in the oven on the lowest setting…no one likes a cold pancake.
These smell sooooooooooooo good while you’re frying them. It’s hard to wait for the family to come to the table. Show some restraint for Pete’s sake! (PS – Who is Pete?)
Serve these puppies with butter and warm syrup…real butter and real syrup. Trust me. It makes everything better. I think that’s in the Bible somewhere. 😉
Summer Squash Pancakes
- 2 cups whole wheat pastry flour (or white wheat flour if you don’t have it)
- 1 teaspoon salt
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons cinnamon
- 2 cups grated summer squash
- 3 tablespoons maple syrup
- 2 eggs
- 1 ½ cups milk
- 2 teaspoons vanilla
- 2 tablespoons coconut oil, melted
- In a mixing bowl, combine squash, maple syrup, eggs, milk, vanilla, and coconut oil. Whisk.
- Add dry ingredients.
- Fry as for pancakes.
- Serve with butter and hot syrup.
Yield: about 16 pancakes (I only get about 11-12 because we like BIG pancakes)
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