Lemon summer squash pancakes

Squash? Pancake? Lemony fresh? HECK YEA!

Overall, these tasty treats will take you 30 minutes and be a fun surprise for your guests. “You just ate vegetables and didn’t even know it!” you can shout. Also a good trick for finiky eaters and kids.

Ingredients for pancakes!

1/2 of a cup of Greek yogurt, plain or vanilla (unsweetened)

3/4 cup of water

1 Cup shredded summer squash

2 Cups of self rising flour (sifted or whisked)

2 farm fresh eggs

1 tablespoon chia seed

1/2 teaspoon salt.

1 lemon, zested and juiced (reserve some juice drops for icing)

Oil or butter for pan

Ingredients for icing!

2 cups of powered sugar

2 tablespoons sour cream

3-10 drops of lemon juice

1 dash of salt

Directions!

Grab your favorite mixing bowl. If it has a spout even better because that can save on mess. Put in the yogurt, water, shredded summer squash, eggs, chia seeds, salt, zest, and juice of one lemon. Stir all together until well combined .

Put a frying pan on medium heat with a lubrication of choice inside.

While pan is warming. Stir in the self rising flour. Mix well. Your pan is ready when a drop of water causes the oil or butter to sizzle. Pour a some of the mix (1/4 to 1/8th of a cup at a time) onto the pan, being careful not to crowd the pan. Cook on each side for approximately 2 minutes, or until golden and lovely!

For the icing

Add everything to a bowl and start mixing! It might take some time, but it will all come together. For flavoring (if you don’t like the straight sour cream flavor), put in a couple of drops of lemon juice, or vanilla extract. After it’s combined, drizzle it all over the pancakes, and think of summer. So good!

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