I am seriously in love with this recipe.
Zucchini. Corn. Pancakes. I'm sold. These are delicious as the main course of any meal or can be made in smaller pancakes for appetizer size bundles of joy. Top them with Greek yogurt, sour cream, a touch of maple syrup, jam, salsa, anything really. Serve them for breakfast, brunch, or dinner and you're sure to have a happy table.
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- 1 lb. zucchini, grated
- 2 U eggs
- 2 U egg whites
- 3/4 cup whole wheat flour
- 1 cup fresh corn
- 2 U garlic cloves, minced
- 1/2 tsp. dried basil
- 1/2 cup reduced fat shredded cheddar cheese
- Salt and pepper
- 2 tbsp. olive oil
Shred the zucchini using a cheese grater. Place a paper towel or cloth in the bottom of a sieve. Add the zucchini and sprinkle with salt. Let rest for 10-15 minutes for water to drain. Then using a paper towel or cloth, squeeze out as much water as possible.
Whisk the eggs in a bowl. Add the four and stir until just combined. Fold in the zucchini, corn, garlic, basil, cheese, salt, and pepper.
Heat a skillet over medium high heat with 1.5 tsp. of oil. Add about ¼ cup batter per pancake, pressing it down with a spoon. Once browned on one side, about 2 minutes, flip and cook on the other side.
Repeat until all the batter is used adding oil as needed.
Consider serving with yogurt, sour cream, salsa, avocado, or a touch of honey
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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