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If you're seeking a delightful and healthy breakfast or brunch option, look no further than zucchini corn pancakes. This innovative dish combines the subtle sweetness of corn with the mild flavor of zucchini, resulting in a light and fluffy pancake that appeals to both children and adults. Whether you’re aiming to impress family during weekend brunch or simply looking for a nutritious start to your day, these pancakes are a perfect solution.

Zucchini Corn Pancakes

Start your day with a nutritious and delicious twist on breakfast: zucchini corn pancakes! These light and fluffy pancakes blend the mild flavor of zucchini with the natural sweetness of corn, making them a hit with both kids and adults. Packed with vitamins and fiber, they’re not only tasty but also a guilt-free choice. Customize them with herbs or cheese for added flavor. Perfect for brunch or a healthy snack, these pancakes are sure to please everyone at the table.
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Ingredients
  

1 medium zucchini, grated

1 cup fresh or frozen corn kernels

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 large eggs

1/2 cup milk (dairy or plant-based)

1/4 cup chopped fresh herbs (such as chives or cilantro)

Olive oil or butter, for cooking

Instructions
 

Prepare the Zucchini: Using a box grater, grate the zucchini thoroughly. After grating, place the zucchini into a clean kitchen towel, gather the edges, and twist to squeeze out as much excess moisture as possible. Set the drained zucchini aside.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. Whisk the dry ingredients together until they are well blended and there are no lumps.

      Combine Wet Ingredients: In a separate bowl, crack and beat the eggs. Add the milk and mix until fully combined. Stir in the drained grated zucchini and the corn kernels, followed by the chopped fresh herbs to incorporate everything thoroughly.

        Combine Mixtures: Gently pour the wet mixture into the bowl containing the dry mixture. Using a spatula, carefully fold the ingredients together until just combined. Be careful not to over-mix; the batter should remain slightly lumpy for the best texture.

          Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Once hot, add a splash of olive oil or a teaspoon of butter, allowing it to melt and coat the surface evenly.

            Cook the Pancakes: For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook the pancakes for about 3-4 minutes or until bubbles form on the surface and the edges begin to set. Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

              Keep Warm: Once cooked, transfer the pancakes to a plate and cover them with a kitchen towel to keep them warm while you finish cooking the remainder of the batter.

                Serve: Serve the zucchini corn pancakes warm, accompanied by your favorite toppings such as a dollop of sour cream, yogurt, slices of avocado, or a sprinkle of additional fresh herbs for a burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings