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Zucchini Corn Pancakes (12)

Source of Recipe

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Zucchini Corn Pancakes (12)

everydaydiabeticrecipes.com
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YIELDS 12 pancakes - SERVING SIZE 1 pancake
COOK TIME 10 Min

Get your skillet hot and ready 'cause you're going to want to try this recipe for Zucchini Corn Pancakes. This diabetic-friendly, vegetable pancake recipe is full of summer fresh flavors!

What You'll Need:
• 2 medium zucchini, grated (about 2-1/2 cups)
• 1 cup frozen corn, thawed
• 2 large eggs, beaten
• 1/2 cup liquid egg substitute or 4 egg whites
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup reduced-fat shredded mozzarella cheese
• 3/4 cup all-purpose flour
• 3 tablespoons canola oil, divided

What To Do:
1. In a large bowl, combine zucchini, corn, eggs, egg substitute, Italian seasoning, garlic powder, salt, and pepper. Stir in cheese and flour until well combined.

2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Scoop about 1/4 cup batter per pancake into skillet and cook about 2 minutes on each side, or until golden brown. Repeat until all batter is used.

1/12 of recipe (1 Pancake) equals: Calories 95 (Calories from Fat 48); Total Fat 4.5g (Saturated Fat 0.6g, Trans Fat 0.0g); Protein 5.2g; Cholesterol 27mg; Sodium 110mg; Total Carbohydrates 10g; Dietary Fiber 0.9g; Sugars 1.3g