Lunch

Zucchini-Corn Pancakes is for Lunch.

Zucchini-Corn Pancakes takes 15 minutes to prepare.

Zucchini-Corn Pancakes takes 30 minutes to cook.

Zucchini-Corn Pancakes makes 16 servings.

The ingredients for Zucchini-Corn Pancakes are:

2 cup, sliced Zucchini
1/4 tsp Salt
2 tsp Canola Oil
1 cup Sweet Corn, Fresh
1/2 cup Egg substitute, liquid (Egg Beaters)
1 cup Flour
1/2 cup Milk, 1%
2 TBS Cilantro, fresh (by JAMIERDH)
2 tsp Baking Powder
1 dash Pepper, black

Here is how you make Zucchini-Corn Pancakes:

Place peeled, shredded zucchini in a colander in the sink. Sprinkle with salt and let stand 10 minutes. This helps you draw the water out of the zucchini.Preheat oven to 200F. In a large heavy skillet, preferably cast-iron, heat oil over medium heat. Add corn kernels and cook, stirring often, until lightly brown - about 5 minutes. remove from heat and let cool for at least 5 minutes.Squeeze out as much moisture as possible from zucchini using your hands. Transfer to large bowl, stir in egg beaters, flour, milk, cilantro, baking powder, pepper and cooked corn until blended.Wipe out skillet. Coat with cooking spray, then heat over medium-low heat until hot.For each pancake, add 1/4 cup batter to pan. Cook until golden underneath, 2-3 minutes. Turn over and cook until set, about 2-3 minutes more.Transfer to heatproof platter and keep arm in oven. Repeat with remaining batter. Serve warm with salsa. Serving Size: Makes 16 pancakesNumber of Servings: 16Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Zucchini-Corn Pancakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 50.8

• Total Fat: 0.8 g
• Cholesterol: 0.4 mg
• Sodium: 117.8 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 0.8 g
• Protein: 2.3 g

The dietary needs meet for Zucchini-Corn Pancakes is Vegetarian