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Servings: 1
21 g protein
51 g carbs
11 g fat
374 kcal

Instructions

  • Combine grated zucchini, carrot and sweet corn in a bowl. Add egg, yogurt, salt and pepper. Mix well.
  • Combine flour and baking powder in another bowl.
  • Add flour mixture and cheese to the vegetable mixture. Stir until combine.
  • Heat a non-stick pan over medium heat. Spray oil to the pan and pour ½ cup of pancake batter into the pan. Spread evenly and cook until golden brown on both sides, for about 3 minutes per side.
  • Remove to a plate and serve warm with pesto or sour cream.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 374 kcal

Calories from Fat 99


% Daily Values*


Total Fat 11 g

15.71%


Saturated Fat 3.33 g

13.88%



Polyunsaturated Fat 2.1 g



Monounsaturated Fat 5.18 g



Cholesterol 149 mg

59.6%



Sodium 324 mg

14.09%



Potassium 796 mg



Total Carbohydrate 51 g

16.45%


Dietary Fiber 8.76 g

27.38%



Sugars 4.34 g

4.82%



Protein 21 g


Vitamin A 60%

Vitamin C 10%


Calcium 30.2%

Iron 23.08%


* Nutritional Values are estimated and may vary

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