Vegetable Pancakes

From Diabetes Snacks, Treats & Easy Eats for Kids by Barbara Grunes with Linda R. Yoakum, RD, MS
35 minutes prep time  |  Serves 6    

What you need:

• 1 egg
• 1/2 c all-purpose flour
• 1/2 c whole-wheat flour
• 1 Tbsp baking powder
• 3/4 c reduced-fat milk
• 1 c grated zucchini
• 1 c grated carrots
• Cooking oil spray    

What you do:

1. In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.
2. Coat a large, nonstick skillet with cooking oil spray and heat over medium heat. Pour batter from a measuring cup or small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with spatula. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream, or unsweetened plain yogurt.

Per serving: 107 Calories, 5 g Protein, 19 g Carbohydrates, 2 g Fiber, 1 g Total fat, 157 mg Sodium, Manganese,  Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Biotin, Molybdenum, Phosphorus, Selenium