These moist, tender little cakes are an easy and flavorful side dish to serve with simple grilled foods. They're excellent at room temperature, so consider making them ahead and packing them along in your cooler on your next picnic.
2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.
Per Serving: 140 calories (50 from fat), 6g total fat, 1g saturated fat, 105mg cholesterol, 460mg sodium, 18g total carbohydrate (3g dietary fiber, 3g sugar), 7g protein
Recipe courtesy of Whole Foods Market.
For more great family-friendly recipes, visit WholeFoodsMarket.com.
We've partnered with Whole Foods
to bring you some of the tastiest, easiest, healthiest recipes around...
For more great family-friendly recipes, visit WholeFoodsMarket.com.
 |
 |
|
| Latest Issue of Sacramento Parent |
Find Resources The Source Book |
| Advertise | Find Us | Writers' Guide | Subscribe | About Us | Contact Us | Calendar Links |
Sacramento Parent is published by Family Publishing Inc. All Rights Reserved.
Reproduction without expressed written consent is prohibited. 2010
