Vegetable Pancakes

Nutrition Facts

Serving size = 1 pancake

Calories: 156

Protein: 5g

Total Fat: 9g

Sodium: 255mg

Fiber: 1g

To lower the fat content, use fat-free yogurt and sour cream and reduced-fat cheddar cheese. For a change, substitute low-fat ranch dressing for the pesto dipping sauce. For more variety, add finely chopped red or orange bell peppers to the vegetable mixture.


2 cups zucchini, finely grated

1 cup carrots, grated

1 cup corn kernels, drained

1 large egg

2 tablespoons low-fat plain yogurt

½ teaspoon salt

? teaspoon pepper

½ cup flour

½ cup fine yellow cornmeal

2 teaspoons baking powder

½ cup cheddar cheese, grated

2 tablespoons vegetable oil

For the dipping sauce:

1 tablespoon pesto; ? cup sour cream


Place zucchini, carrots, and corn in a large bowl and toss to combine vegetables.  Stir in egg, yogurt, salt, and pepper until blended.  In a small bowl, whisk the flour, cornmeal, and baking powder.  Add mixture and cheese to the vegetables, and stir until blended well.  Heat 1 tablespoon of oil in a large skillet over medium-high heat.  To form each pancake, spoon approximately 3 tablespoons of batter into the pan and use fork to flatten it slightly.  Cook the pancakes for 3 minutes per side or until golden brown.  If needed, add more oil to the pan as you cook.  Mix the pesto and sour cream together in a small bowl if using dipping sauce.  Serve and enjoy!


Recipe adapted from

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