Griddle Veggie Cakes

1. 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. 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. 3

   Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.

4. 4

   Flatten with a spatula to form pancake shape. Do not overcrowd the pan!

5. 5

   Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.

6. 6

   Keep warm in a low oven (250u00b0F) until all cakes are made, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.