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.
Ingredients:
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
Directions:
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 familyfun.com
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