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True Veggie Pancakes

recipe 15 min
Total 374 Kcal 21 g protein 51 g carbs 11 g fat

Ingredients for serving

  • 11 g Squash, zucchini, baby, raw 1 x medium (0.4 oz)
  • 55 g Carrots, raw 0.5 x cup grated (3.9 oz)
  • 28.4 g Corn, sweet, yellow, canned, .. 1 x ounce (oz)
  • 50 g Wheat flour, whole-grain, soft .. 0.5 x unit (3.5 oz)
  • 28.4 g Yogurt, Greek, plain, nonfat 1 x ounce (oz)
  • 38 g Egg, whole, raw, fresh 1 x small (1.3 oz)
  • 28 g Cheese, low fat, cheddar or .. 1 x oz (1 oz)
  • 2 g Leavening agents, baking powder,.. 1 x tsp (0.1 oz)
  • 0 g Salt, table 1 x dash (0 oz)
  • 2 g Spices, pepper, black 1 x tsp (0.1 oz)
  • 4 g Oil, olive, salad or cooking 1 x tsp (0.1 oz)

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.

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