Zucchini-Corn Pancakes
I discovered this recipe years ago on the Whole Foods website when I was searching for ways to get more vegetables into my kids’ diets. I’ve adapted it over the years to boost the zucchini and the protein, but still love how fresh and flavorful they are. You can top them with syrup or go a more savory route and enjoy them topped with some cream cheese or smoked salmon or both!
- Time: 30 min
- Servings: 6
Source: The Scramble
Ingredients
- eggs
- low fat plain yogurt
- whole wheat flour
- baking powder
- kosher salt, sea salt, or other coarse salt
- black pepper
- fresh or frozen corn kernels
- large zucchini
- yellow onion
- fresh oregano, basil, or mint
- lemon
- canola or vegetable oil