Zucchini Pancake

Recipe developed by Chef Leslie Cairns

Zucchini Pancake

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

Nutrient Analysis

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

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 2 pancakes

Renal and Diabetic Exchanges

1 starch
1/2 vegetable

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