Summer squash pancakes are an easy and tasty way to use up some of your excess summer squash. These tasty, moist and fluffy pancakes will hit the spot on a summer morning or brunch.
Cut the stem off of your summer squash then cut the squash into chunks small enough to fit into your food processor. Pulverize the squash in your food processor. Make sure you have 1 cup of pulverized squash before proceeding.
Add egg, maple syrup, and vanilla extract to the squash in your food processor and pulverize together until blended.
In separate bowl: mix together flour, baking soda, baking powder, and a pinch of salt. Blend until all ingredients fully incoporated - you may have to scrape sides with spatula and blend a couple times.
In a buttered skillet or pan, make your pancakes as big or as small as you like them. We like about 1/4 cup of batter per pancakes. When you see little bubbles on the uncooked surface and the edges of the pancake are light brown, that means they're ready to flip.
Serve hot topped with toppings and sides of your choice.
5 Minute Summer Squash Pancakes https://www.tyrantfarms.com/5-minute-summer-squash-pancakes/