Golden Squash Hotcakes USDA Recipe for Family Child Care Centers

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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

Prep Time20

Cook Time6

Total Time26

Keyword: CACFP Breakfast Planner - Family Recipes Ages 6-18

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Breakfast, Snack

Conventional Meal Category: Side Dish, Vegetarian, Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Vegetables, Whole Grain-Rich

Vegetable Subgroup: Red-Orange Vegetables

Meal Service Temperature: Hot

Cooking Method: Roast, Sauté

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 142

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

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

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.