Golden Squash Hotcakes USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
Looking for a new and creative way to serve squash? Try this recipe and dish up some vegetables with breakfast!
CACFP CREDITING INFORMATION
¼ cup vegetable
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes

Ingredients
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray

Quantity
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray

Ingredients
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray

Quantity
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray

Quantity
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray

Quantity
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray

Quantity
 

  • 3⅔ cups


     Summer squash, fresh, unpeeled, shredded
    (gently wash summer squash under running
     water before shredding)
  • 1 cup Flour, whole-wheat
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Apple pie spice
  • 2 - Eggs, fresh, large, whole
  • 1 Tbsp Canola oil
  • 1 Tbsp + 1 tsp Brown sugar
  • 2 Tbsp Milk, fat-free (skim)
  • 1 tsp Vanilla extract
  • - - Nonstick cooking spray
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Place shredded squash on a baking sheet lined with parchment paper. Spread shredded squash in a single layer. Roast for 8–10 minutes or until ends begin to brown.
  • In a medium bowl, combine flour, baking soda, baking powder, and apple pie spice. Stir.
  • In a small bowl, combine eggs, oil, sugar, milk, and vanilla extract. Whisk until smooth. Wash hands after touching uncooked eggs. Whisk wet ingredients into flour mixture.
  • Using a large spatula, fold in roasted shredded squash and stir until combined. Do not over-mix.
  • Heat a skillet or griddle on medium-low heat. Spray with nonstick cooking spray.
  • Pour a ½ cup (slightly under) batter onto the cooking surface.
  • Cook until golden brown and bubbling, 5–6 minutes. Flip hotcake with a spatula and cook until golden brown, 5–6 minutes. Heat to 165 °F or higher for at least 15 seconds.
  • Serve 1 hotcake. Serve immediately, or keep warm at 140 °F or higher.

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Nutrition INFORMATION

Golden Squash Hotcakes USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 Golden Squash Hotcake
Calories
142
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
54
mg
18
%
Sodium
 
347
mg
15
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
2
g
2
%
Protein
 
5
g
10
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains milk, eggs, and wheat (flour).
  • Hotcakes freeze well. Place parchment paper between cakes and place in a freezer bag. Label and date. Thaw and reheat in the oven at 350 °F for 7–10 minutes. For information on how to safely thaw foods, visit foodsafety.gov.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method C.
Yield / Volume