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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Corn and Onion Pancakes

Source: dLife

Filling pancakes made with corn kernels, onions, and chili powder.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	145.7

Total Carbs	23.5 g

Dietary Fiber	1.0 g

Sugars	2.1 g

Total Fat	4.2 g

Saturated Fat	0.7 g

Unsaturated Fat	1.4 g

Potassium	301.1 mg

Protein	3.9 g

Sodium	165.6 mg

Dietary Exchanges 4.2 Fat, 0.1 Vegetables, 0.1 Milk, 1.2 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a small bowl combine margarine and chili powder; cover and chill at least 30 minutes.
In another small bowl combine flour, baking powder, and salt, set aside.
Combine milk and egg substitute, add to dry ingredients, stirring just until combined.
Fold in corn and onion tops, let stand 15 minutes or until mixture is slightly thickened.
For each pancake, spoon 1/4 cup batter onto a hot griddle or skillet coated with cooking spray.
Cook until tops are covered with bubbles and edges look cooked, turn and cook other side.
Serve pancakes with chili spread.