Griddle Veggie Cakes - cooking recipe

Ingredients

2 cups yellow squash, grated
2 cups zucchini, grated
1/2 cup onion, grated
1/4 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil flavored cooking spray

Preparation

In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
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.
Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
Keep warm in a low oven (250\u00b0F) until all cakes are made, if desired.