Zucchini, Carrot, Corn and Pepper Pancakes-24 Cal/Pic

I have been making the original version of my recipe for Shredded Zucchini and Carrot Pancakes and thought I needed to "step it up" a bit. So I decided to add some goodies to this recipe. The results are fantastic. Hubby and I stood over the counter, eating them hot from the griddle.

Let me know how you like this version. There are a couple of extra calories but not many. The entire recipe has about 420 calories and you can make 21 three inch pancakes. Just don't start eating them before you sit down at the table!

You can eat the pancakes as is, add them to omelets, as a side dish, with salsa or sour cream. They freeze well and make great sandwiches cold or hot! We warm them up in a frying pan, and drop some Egg Beaters over. When cooked on one side, just flip them over and finish cooking your eggs.

If you would like to see a step-by-step recipe with pictures, please go to my MFP blog: http://www.myfitnesspal.com/blog/nortx





Zucchini, Carrot, Corn and Pepper Pancakes

Ingredients:

- 4 cups of shredded zuchhini (about 3 medium sized)
- 1 teaspoon salt
- 1 cup shredded carrots
- 1/3 cup finely chopped, sweet red pepper
- 1 green onion, finely chopped (about 1 Tablespoon)
- 1/4 cup corn niblets (canned or frozen)
- 3 Tablespoons gluten free corn meal or breadcrumbs
- 1 container Egg Beaters
- 1 whole large egg
- seasonings as desired: pepper, parsley, onion flakes, hot pepper flakes, garlic powder, Sriracha sauce to taste
- 5 seconds of Pam butter-flavored spray or 1 teaspoon oil (for pan)

Preparation:

1. Shred zucchini in a food processor, mix with salt and transfer to a paper towel lined colander sitting over a large bowl. (I use the colander from my OXO salad spinner for this). Slightly tip the colander in the bowl to one side. This will help to drain the extra moisture from the zucchini. Extra liquid will make the pancake batter watery. Allow to sit for 45 minutes.
2. Shred the carrots in the food processor and transfer to a bowl. Briefly steam the carrots in the microwave for 1 minute. This makes them tender.
3. Chop the sweet red pepper and green onion and set aside.
4. Once the zucchini has stopped draining, squeeze the last bit of water and transfer to a mixing bowl. Add the carrots, peppers, corn, green onion, cornmeal, eggs and seasonings.
5. Mix well and drop onto a medium hot, sprayed griddle. Make each pancake about 3 inches wide. Cook for 5 to 7 minutes or until the bottoms are browned. Turn each pancake over and continue cooking until browned (5 to 7 minutes).
6. Repeat with remaining batter.

Enjoy!:flowerforyou:

Total calories: 420 (about 24 calories per pancake)