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Veggie Pancakes!

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Veggie Pancakes!

2 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: carrots, vegetarian, Veggie Pancakes, Veggies, zucchini
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 12 2 each
Calories: 217kcal

Ingredients

  • 1 medium zucchini
  • 2 medium carrot
  • 1 cup corn, frozen
  • 1 large egg
  • 1/8 cup yogurt, plain, low-fat
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup flour, whole wheat
  • 1/2 cup cornmeal, yellow
  • 2 teaspoon baking powder
  • 2 ounce cheddar cheese
  • 1 tablespoon olive oil

Dip

  • 1/3 cup sour cream
  • 1 tablespoon pesto

Instructions

  • Shred zucchini (about 2 cups) and carrots (about 2 cups).
  • Combine zucchini, carrots, and corn in a large bowl.
  • Add the egg, yogurt, salt, and pepper and stir.
  • In a separate bowl, combine the flour, cornmeal, and baking powder. Add it to the veggies. Fold in the shredded cheese.
  • Heat olive oil in a skillet.  Form balls of dough and press into a patty, using about 1/8 cup of dough.   Add to skillet and cook on both sides (pressing to flat with  the back of your spatula so it gets hot and cooked throughout the pancake).
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Nutrition

Calories: 217kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 332mg | Fiber: 3g | Sugar: 5g

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