True Veggie Pancakes [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

True veggie pancakes are not only healthy but they are tasty and satisfying as well. I make them with my favorite combination of vegetables - zucchini, carrot and sweet corn. All the vegetables are nutritionally advance and fiber rich. Grated vegetables combines well with the better and prepare bulking pancakes that are rich in complex carbohydrates, vitamins, minerals and fiber. True veggie pancakes are delicious and perfect for brunch or breakfast. Serve them with pesto or sour cream.

Nutrition

• calories: 374
• protein: 21
• carbs: 51
• fat: 11
• saturated fat: 3.33
• polyunsaturated fat: 2.1
• monounsaturated fat: 5.18
• cholesterol: 149
• sodium: 324
• potassium: 796
• dietary fiber: 8.76
• sugars: 4.34
• vitamin a: 540
• vitamin c: 8
• calcium: 302
• iron: 3
• magnesium: 0
• complex carbs: 37.9
• other fats: 0.39

Ingredients

• 1 medium Squash, zucchini, baby, raw
• 0.5 cup grated Carrots, raw
• 1 ounce Corn, sweet, yellow, canned, drained solids, rinsed with tap water
• 0.5 unit Wheat flour, whole-grain, soft wheat
• 1 ounce Yogurt, Greek, plain, nonfat
• 1 small Egg, whole, raw, fresh
• 1 oz Cheese, low fat, cheddar or colby
• 1 tsp Leavening agents, baking powder, low-sodium
• 1 dash Salt, table
• 1 tsp Spices, pepper, black
• 1 tsp Oil, olive, salad or cooking

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.