Apple Butternut Squash Pancakes

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Makes:
  • 12 small
  • 24 small
Prep Time:
25 minutes 30 minutes
Cooking Time:
25 minutes 25 minutes
These delicious pancakes can be used as a meal any time of the day. They are rich in beta-carotene and are designed to be easy to tolerate for pancreatic cancer symptoms such as nausea and overall stomach upset. For additional protein, nuts can be added. For those who are experiencing fat intolerance, reduced fat versions of the dairy components can be substituted, along with lower lactose alternatives for those with lactose intolerance. For those on more severe fiber restrictions, the apple and squash components can also be peeled and boiled to help break down some of the fibers for optimal digestive tolerance. These can also be easily frozen (with layers of parchment paper in between) and reheated in the toaster oven or microwave.

Directions

1.Grate squash on cheese grater or food processor. Steam in a shallow bowl in microwave with a small amount of water for 3 minutes to soften.

2.Core and grate apple on cheese grater or food processor, and add to squash mixture.

3.Add squash and apple to a mixing bowl and stir in sour cream, egg, and milk with a fork.

4.In a separate bowl, sift flour, baking powder, baking soda, and cinnamon. Add to mixing bowl and stir with the fork.

5.Heat frying pan to low-medium and spray with cooking spray.

6.Using a ladle or a spoon, drop batter onto pan into small pancakes. Flip when bubbles start to form around the edges of pancake.

1.Grate squash on cheese grater or food processor. Steam in a shallow bowl in microwave with a small amount of water for 3 minutes to soften.

2.Core and grate apples on cheese grater or food processor, and add to squash mixture.

3.Add squash and apple to a mixing bowl and stir in sour cream, egg, and milk with a fork.

4.In a separate bowl, sift flour, baking powder, baking soda, and cinnamon. Add to mixing bowl and stir with the fork.

5.Heat frying pan to low-medium and spray with cooking spray.

6.Using a ladle or a spoon, drop batter onto pan into small pancakes. Flip when bubbles start to form around the edges of pancake.

Nutritional Data (per serving)

166 calories

3.9 gram(s) fat

2.1 gram(s) saturated fat

34 mg cholesterol

29.8 gram(s) carbohydrate

2.9 gram(s) dietary fiber

4.4 gram(s) protein