Carly's Savory Zucchini Cornmeal Pancakes
- Number of Servings: 14
Ingredients
1 cup white whole wheat flour1 cup cornmeal1 cup skim milk1 cup egg substitute1 tsp baking powder1/2 tsp baking soda1/2 tsp dried dill1/2 tsp dried basil1/4 tsp dried thyme1/8 tsp chili powder1/8 tsp garlic powder1/3 tsp salt1/4 tsp black pepper1 zucchini, gratedVegetable oil or spray
1 - In a medium mixing bowl, stir together dry ingredients. Add in milk and egg substitute, and stir until blended and a little lumpy.
2 - Allow batter to sit for 15 minutes. Once time has elapsed, grate zucchini into bowl, and stir until incorporated.
3 - Heat a pan over medium-high heat, and add oil as needed (1 tsp is calculated into recipe). Cook pancakes, 2-3 at a time, flipping when needed.
Top with your favourite warmed tomato sauce, and serve!
Serving Size: Makes 14 pancakes
Number of Servings: 14
Recipe submitted by SparkPeople user CARLY783.
2 - Allow batter to sit for 15 minutes. Once time has elapsed, grate zucchini into bowl, and stir until incorporated.
3 - Heat a pan over medium-high heat, and add oil as needed (1 tsp is calculated into recipe). Cook pancakes, 2-3 at a time, flipping when needed.
Top with your favourite warmed tomato sauce, and serve!
Serving Size: Makes 14 pancakes
Number of Servings: 14
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 79.6
- Total Fat: 0.7 g
- Cholesterol: 0.2 mg
- Sodium: 140.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.7 g
- Protein: 4.3 g
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