Julie's Squash and Onion Pancakes

When I went to Ukraine in 2005, I was a vegetarian... and many times, people found it difficult to feed me. I ate a lot of potatoes, potato pancakes and bread and cheese. I did, however, fall in love with the potato pancakes, and for those that don't know, I have a squash addiction.... (See below.) I decided to combine the two loves tonight and it was a taste success! Nonetheless, I still am struggling to figure out how to stop the pancakes from sticking to the pan. We eventually baked them, but even that proved sticky. (Any advice would be welcome!)

Our giant pine box of squash for the winter

Julie's Squash and Onion Pancakes

Ingredients:

• 3 cups grated Patty Pan squash or other yellow/white summer squash
• 1 chopped onion
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 1/2 cup nutritional yeast
• Replacer for two eggs (if not Orgran or other replacer, use flaxmeal)
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Pepper to taste
• Soy milk as needed

Directions: 

1) Peel raw squash and grate three cups of flesh.
2) Chop one large onion.
3) Combine squash, onion, salt, parsley, nutritional yeast, egg replacer, flour, baking soda, baking powder and pepper in a mixing bowl.
4) Add soy milk until the mixture is smooth but firm (slightly thicker than normal pancake batter).
5) Either cook in olive oil on stove, or cook at 180°C/350°F in greased baking pan.
6) Remove when browned.
7) Enjoy!

Squash and Onion Pancake