Summer Squash Corn Pancakes Recipe
Servings: 2
Ingredients
- 1/2 c. reduced fat Bisquick
- 1 Tbsp. yellow cornbread mix
- 1 pch mace
- 2 Tbsp. liquid egg substitute
- 1/2 c. cream style corn
- 1/2 c. shredded zucchini (packed) (medium shred)
- 2 Tbsp. chopped red onion
- Â Â cooking spray
- 1/2 c. applesauce, unsweetened for accompaniment
Directions
- In a medium bowl, combine bisquick, cornmeal, mace, egg and corn. Mix well. Stir in zucchini and onion.
- Heat nonstick griddle to medium-high heat (375F.). Lightly grease warm griddle (spray a paper towel and wipe griddle with it). For each pancake, pour 2 heaping Tbsp. of batter on the griddle and spread to 2-1/2 to 3-inch diameter. Cook 3 min, turn; cook other side for 2 min. Transfer cakes to a cookie sheet. Place in a 400F for 1 to 2 min or possibly till dry to your satisfaction. Make second batch. Serve with applesauce.
- Description: "Easy main dish"
- Yield: 14 cakes
- Serving Ideas : Serve these tasty veggie cakes with a fresh fruit salad and iced tea.
- NOTES : Very tasty, meatless meal. Ready in less than 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 2 servings | |
| Calories 234 | |
| Calories from Fat 53 | 23% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 622mg | 26% |
| Potassium 330mg | 9% |
| Total Carbs 41.01g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 12.96g | 9% |
| Protein 6.22g | 10% |
