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Servings: 1
21 g protein
51 g carbs
11 g fat
374 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Combine grated zucchini, carrot and sweet corn in a bowl. Add egg, yogurt, salt and pepper. Mix well.
- Combine flour and baking powder in another bowl.
- Add flour mixture and cheese to the vegetable mixture. Stir until combine.
- Heat a non-stick pan over medium heat. Spray oil to the pan and pour ½ cup of pancake batter into the pan. Spread evenly and cook until golden brown on both sides, for about 3 minutes per side.
- Remove to a plate and serve warm with pesto or sour cream.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 374 kcal
Calories from Fat 99
% Daily Values*
Total Fat 11 g
15.71%
Saturated Fat 3.33 g
13.88%
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 5.18 g
Cholesterol 149 mg
59.6%
Sodium 324 mg
14.09%
Potassium 796 mg
Total Carbohydrate 51 g
16.45%
Dietary Fiber 8.76 g
27.38%
Sugars 4.34 g
4.82%
Protein 21 g
Vitamin A 60%
Vitamin C 10%
Calcium 30.2%
Iron 23.08%
* Nutritional Values are estimated and may vary
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