Veggie Pancakes

Prep Time: 40 minutes; Makes 12- 3" pancakes

2 cups finely grated zucchini (free from garden)
1 cup grated carrots ($.25)
1 cup corn kernels, drained ($.50)
1 large egg ($.08)
2 Tbsp lowfat plain yogurt ($.10)
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour ($.05)
1/2 cup fine yellow cornmeal ($.25)
2 tsp baking powder ($.01)
1/2 cup grated Cheddar ($.50)
1-3 Tbsp Vegetable Oil ($.25) - or PAM

For Dipping Sauce - 1 Tbsp Pesto, 1/3 cup sour cream

Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots & corn and toss to combine the veggies. Stir in the eggs, yogurt, S&P until well blended. In small bowl, whisk together flour, cornmeal & baking powder. Add the mixture, along with the Cheddary, to the veggies. Stir until well blended.

On greased skillet (oil or PAM), form each pancake with 3 Tbsp of mixture, flatten with fork. Working in batches, cook pancakes until golden brown about 3 minutes/side. Transfer to a paper-towel lined plate. If needed, add more oil to the pan as you cook.

If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temp. They can be refrigerated in a sealed container for up to three days.

Recipe modified from an "All You Magazine" recipe.

Serve with bread/couscous, pasta, salad, veggie sticks, meat (if desired), or other

TOTAL Cost: $2.04