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Nutritional Facts
Serving Size 4oz (220g)
Serving Per Recipe 2

Amount Per Serving
Calories 190 Calories from Fat 70

% Daily Value *
Total Fat 7g 11%
     Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 340mg 14%
Total Carb. 22g 7%
     Dietary Fiber 8g 32%
     Sugars 3g
Protein 13g

Vitamin A 10%
Vitamin C 35%
Calcium 20%
Iron 20%

* Percent Daily Values based on a 2,000 calorie diet.

Veggie Pancakes

Makes 2 servings

2 cups finely chopped zucchini, yellow squash, or peeled eggplant
1/2 cup eggbeaters/egg substitute
1/4 cup flour, whole wheat
1/4 cup ground flaxseeds
1 teaspoon baking powder
1 tablespoon splenda (sucralose)
1/2 teaspoon ground cinnamon

Finding it tough to get all the veggies you need every day? Try this breakfast treat—especially in the summer when zucchini seems to be growing in everyone's garden. Simply mix all the ingredients together in a large mixing bowl. Heat a griddle or skillet and spray with no-stick cooking spray of your choice. Use a 1/2 or 1/3 cup measuring scoop and pour pancake batter on griddle. Fry on each side 2-3 minutes or until golden brown. Top with applesauce or now-sugar preserves and enjoy eating your veggies.

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