Zucchini & Cran Corn Cakes

  • U Serves 4 People
  • P Prep: 00:05
  • P Cook: 00:20
Zucchini & Cran Corn Cakes

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 143

Calories from Fat 35


% Daily Values*


Total Fat 3.89

5.98%


Saturated Fat 1.60

8.00%


Polyunsaturated Fat 0.27


Monounsaturated Fat 0.27


Cholesterol 0.00

0.00%


Sodium 102.38

4.27%


Potassium 152.19


Total Carbohydrate 24.90

8.30%


Dietary Fiber 3.10

12.40%


Sugars 6.00


Protein 3.26


Vitamin A 4.94%

Vitamin C 9.31%


Calcium 8.43%

Iron 6.03%


* Nutritional Values are estimated and may vary

³ Description

Sweet Cakes that can be eaten any time of the day!

² Ingredients

   

q Directions

~ZUCCHINI & CRAN CORNCAKES~

(Makes about 8 pancakes)

In a Bowl, mix:
1/2 Cup Cornmeal
1/4 Cup Oat Flour
1/4 teaspoon Baking Powder
1/2 Cup Unsweetened Apple Sauce
1 Cup Unsweetened Almond Milk
3/4 Cup Grated Zucchini
2 TB chopped Unsweetened Dried Cranberries

Heat Griddle greased with Coconut Oil on Medium Flame

Pour Batter & Thin Out using Spoon

Cook for about 10 min on each side (or until cooked through)

I layered mine with 1/2 Banana mixed with 1/2 TB Maple Syrup

Recipe Provided by Tiffany Ihle

U More Recipes By This User:

Baked Nutella Swirl Pumpkin Oat Bran Stuffed Ezekiel French Toast Almond Meal Sweetcakes Lentil Corn Cake Waffle

 

Scroll