Zucchini Corn Pancakes
- YIELDS
- 12 pancakes
- COOK TIME
- 10 Min
Get your skillet hot and ready 'cause you're going to want to try this recipe for Zucchini Corn Pancakes. This diabetic-friendly, vegetable pancake recipe is full of summer fresh flavors!
What You'll Need
- 2 medium zucchini, grated (about 2-1/2 cups)
- 1 cup frozen corn, thawed
- 4 large eggs, beaten
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup reduced-fat shredded mozzarella cheese
- 3/4 cup all-purpose flour
- 3 tablespoon canola oil, divided
What to Do
- In a large bowl, combine zucchini, corn, eggs, Italian seasoning, garlic powder, salt, and pepper. Stir in cheese and flour until well combined.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Scoop about 1/4 cup batter per pancake into skillet and cook about 2 minutes on each side, or until golden brown. Repeat until all batter is used.