Griddle Veggie Cakes

Directions

1. 1
   In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
2. 2
   Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
3. 3
   Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
4. 4
   Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
5. 5
   Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
6. 6
   Keep warm in a low oven (250°F) until all cakes are made, if desired.