Makes a great accompaniment for the shrimp and sweet snap pea salad, and can be made ahead.
- 2 medium zucchini shredded
- 1 cup corn
- 3 eggs
- 1 tbsp white sugar
- 2 tsp vegetable oil
- 1/2 cup milk
- 1 cup all purpose flour
- 1 tsp baking soda
- 2 tbsp cilantro, chopped
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- Cooking spray
Mix together milk, eggs, sugar, vegetable oil, flour, and baking soda until smooth. .
Fold in spices, zucchini, and corn.
Warm skillet over medium heat and coat with PAM cooking spray.
Spoon approximately 2 tbsp batter into skillet.
Cook until golden on both sides.
Serve warm.
Pancakes may be made in advance and re-heated
- Calories: 75 KCal
- Protein: 2 g
- Carbohydrates: 14 g
- Fibre: 1 g
- Total Fat: 1 g
- Sodium: 116 mg
- Phosphorus: 45 mg
- Potassium: 147 mg
Servings per recipe: 12
Serving size: 2 pancakes
1 starch
1/2 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup