Vermont Zucchini Corn Pancakes Recipe

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Vermont Zucchini  Corn Pancakes
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Ingredients:

  • 2 medium zucchini grated
  • 1/4 cup whole grain flour or as needed
  • 1/4 cup cornmeal
  • 1/2 tsp salt

Directions:

  1. Beat eggs
  2. Mix all ingrdients to make a pancake batter, adding more flour if needed
  3. Cook on a hot skillet a few minutes on each side
  4. Or fry in hot oil in a skillet
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 57.74 Kcal (242 kJ)
Calories from fat 16.79 Kcal
% Daily Value*
Total Fat 1.87g 3%
Cholesterol 54.56mg 18%
Sodium 216.75mg 9%
Potassium 67.06mg 1%
Total Carbs 7.92g 3%
Sugars 0.1g 0%
Dietary Fiber 0.73g 3%
Protein 2.76g 6%
Vitamin C 1.2mg 2%
Iron 0.6mg 3%
Calcium 9.7mg 1%
Amount Per 100 g
Calories 200.56 Kcal (840 kJ)
Calories from fat 58.3 Kcal
% Daily Value*
Total Fat 6.48g 3%
Cholesterol 189.5mg 18%
Sodium 752.82mg 9%
Potassium 232.9mg 1%
Total Carbs 27.52g 3%
Sugars 0.35g 0%
Dietary Fiber 2.55g 3%
Protein 9.6g 6%
Vitamin C 4.3mg 2%
Iron 2mg 3%
Calcium 33.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

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