Veggie Pancakes

Ingredients:

1 1/2 c. grated zucchini

3/4 c. grated carrot(s)

3/4 c. whole kernel (thawed or drained) corn

1 egg(s)

1 1/2 Tbsp plain low-fat yogurt (less than 3.83 gm sugar per oz)

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. whole wheat flour

1/2 c. corn meal, enriched or whole grain

1 tsp. baking powder

1/3 c. grated cheddar cheese

1 1/2 Tbsp vegetable oil

Directions:

1. In a large bowl, combine the zucchini, carrots and corn. Stir in the egg, yogurt, salt and pepper.
2. In a small bowl, whisk together the flour, cornmeal and baking power. Add flour mixture to the vegetables. Sprinkle cheese over the vegetables and mix well.
3. In a large skillet, heat oil over medium heat. Pour batter into the heated skillet. Flatten with a fork while cooking. Turn over and cook the other side until golden brown.

Yield: 12 pancakes
Serving Size: 2 pancakes provide 1 oz grain and 1/4 cup VEG for a 3-5 year old at breakfast.
Credit: Twist and Sprout Cookbook