zucchini Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 102.7
  • Total Fat: 3.9 g
  • Cholesterol: 27.2 mg
  • Sodium: 143.9 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.2 g

View full nutritional breakdown of zucchini Pancakes calories by ingredient



Number of Servings: 10

Ingredients

    Butter, unsalted, 2 tbsp
    Splenda, 3 tsp
    Lemon Peel, 1 tsp
    Egg, fresh, 1 large
    Zucchini, shredded, 2 cup
    Yellow Cornmeal, .5 cup
    Flour, white, .75 cup
    Baking Powder, 2.5 tsp
    Milk, 3.25%, 1 cup

Directions

Melt butter and add Splenda, salt and lemon rind. Stir in egg. Add zucchini (I prefer to squeeze out excess moisture.), cornmeal, flour, and baking powder to butter-egg mixture. Add enough milk to form batter. Depending on the amount of moisture in the zucchini, you may need to use slightly more or less milk.

Serving Size: makes 10 servings using 1/3 cup batter for each