Ingredients

• 1 cup shredded yellow squash
  
• 1 cup shredded zucchini
  
• 1 cup shredded carrots
  
• 1 cup flour
  
• 1 TBS baking powder
  
• ¼ tsp. salt
  
• 1 egg
  
• 1 cup milk
  
  

  Directions

  In a large mixing bowl, add flour, salt, and baking powder. Stir to incorporate. Mix together remaining ingredients and add to flour mixture. This will be thick. Pat out pancakes to desired thickness and cook in hot grease until golden brown on each side. About 2 minutes. Serve hot. Goes great with steak or pork.
  
  Tip of the Week: These pancakes freeze great! Make sure they are completely cooled before you put them in a bag. Get all the air out to protect from freezer burn. Let thaw for two hours, then microwave for two minutes. Simple enough!