1. In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture. 2. 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. 3. Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle. 4. Flatten with a spatula to form pancake shape. Do not overcrowd the pan! 5. Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains. 6. Keep warm in a low oven (250°F) until all cakes are made, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
