Zucchini & Cran Corn Cakes

U Serves 4 People
P Prep: 00:05
P Cook: 00:20

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

3/4 cup, chopped Zucchini
1/2 cup Yellow Whole Grain Corn Meal
1/2 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
1 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
0.85 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
1/2 serving (serving = 1/4 cup) Trader Joe's Dried Cranberries
1 serving (serving = 1/8 tsp) Argo Baking Powder (Double Acting, Aluminum Free)
1 serving (serving = 1/2 cup) Trader Joe's Organic Unsweetened Apple Sauce

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

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