Zucchini Corn Pancakes

(1 Votes)
Updated May 18, 2018
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 tablespoons canola oil, divided

What to Do

  1. In a large bowl, combine zucchini, corn, eggs, Italian seasoning, garlic powder, salt, and pepper. Stir in cheese and flour until well combined.
  2. 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.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 108
  • Calories from Fat 48
  • Total Fat 5.4g 8 %
  • Saturated Fat 0.9g 4 %
  • Trans Fat 0.0g 0 %
  • Protein 5.2g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 63mg 21 %
  • Sodium 110mg 5 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 1.3g 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What a wonderful appetizer recipe!

I just love this recipe. Anything with corn and zuccini in it has to be good. My question is, how many to a 1 person serving? I am a diabetic and I have to keep up with the nutrition facts and serving size. Thanks so much for your help.

Hello! One serving of this recipe is equal to one pancake when served as a side dish. We've gone ahead and made sure to include this information on the recipe. :) Thank you, and thanks for letting us know you enjoy these tasty pancakes!

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