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Add a photoServings: 4
Ingredients
- 3/4 c. sifted flour
- 1 T sugar
- 3/4 teaspoon salt
- 1 c. lowfat milk
- 1 c. grated zucchini
- 2 1/2 teaspoon baking pwdr
- 1 1/4 c. yellow cornmeal
- 1 egg
- 2 T oil
- 3 T finely minced onion, (see note)
- Salsa
Directions
- Stir together flour, baking pwdr, sugar, cornmeal and salt in medium bowl. Mix together egg, lowfat milk, oil, zucchini and onion in separate bowl. Mix wet ingredients with spoon and pour over dry ingredients. Lightly stir till just barely moist.Heat and grease frying pan or possibly griddle. Cook 2 or possibly 3 pancakes at a time over medium heat till both sides are golden and insides are hard. Keep pancakes war in low temperature oven till all are cooked. Serve with salsa. Makes 8 to 10 pancakes.
- NOTE: Most often these can be served for a light dinner with salsa but can also be served for breakfast. Simply omit the onion and serve with maple syrup. The batter can also be used to make muffins. Fill muffin cups 2/3 full and bake at 425 degrees for 20 to 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 45 | 13% |
| Total Fat 5.11g | 6% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 50mg | 17% |
| Sodium 1272mg | 53% |
| Potassium 287mg | 8% |
| Total Carbs 62.59g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.8g | 4% |
| Protein 9.84g | 16% |
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