2 tablespoons Chicken Stock (or vegetarian broth...The Healthy Deli makes Chicken and Vegan stocks-available in our freezer!)
2 Eggs, slightly beaten (or Ener-G Egg Replacer)
1 cup baking mix
4 Pattypan Squash, grated
1/4 cup diced Onion
1 teaspoon minced Garlic
1/2 cup Vegetable Oil, or as needed (we love Spectrum's Avocado oil)
Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
Heat oil in a large skillet to 350 degrees F (175 degrees C).
Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side.
Transfer pancakes to a brown paper bag-lined surface to drain. Or place towel on plate and pancakes on top to allow drainage before serving.
Substitute stock for bone broth.
Serve with a side of kale sauteed with garlic, sea salt, and olive oil.
Top with something sweet or spicy. Think jams, chutneys, or Torchbearer Sauces.