I love making Corn and Zucchini Pancakes for breakfast. Every time I make them, I’m reminded of the delicious flavors and textures of the ingredients. The combination of the sweet corn, savory zucchini, and crispy pancake makes for an irresistible and nutritious meal.
Corn And Zucchini Pancakes Recipe
- 1 cup fat-free buttermilk
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground black pepper
- 2 cups fresh corn kernels, cut from the cob
- 2 cups grated zucchini
- ¼ cup grated onion
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- 1 large egg
- Olive oil cooking spray
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, olive oil, salt, baking powder, and black pepper until combined.
- Stir in the corn kernels, zucchini, onion, basil, and garlic until all the ingredients are evenly distributed.
- In a separate bowl, lightly beat the egg. Add the egg to the dry ingredients and mix until combined.
- Spray a baking sheet with olive oil cooking spray.
- Scoop out ¼ cup of the batter onto the baking sheet, flattening each scoop into a pancake shape.
- Bake in preheated oven for 20 minutes, or until lightly golden brown.
- Serve pancakes warm with a side of your favorite dip or sauce. Enjoy!
- Serving size: 1 pancake
- Calories: 100
- Total Fat: 4 g
- Saturated Fat: 2 g
- Cholesterol: 30 mg
- Sodium: 130 mg
- Total Carbohydrates: 13 g
- Dietary Fiber: 2 g
- Sugars: 1 g
- Protein: 4 g
Creative ideas for adding variety to corn and zucchini pancakes
Corn and zucchini pancakes are a flavorful, healthy dish that can be made in a variety of ways. Here are some creative ideas to add variety to your corn and zucchini pancakes and make them even more delicious.
- Try different spices. Add some heat to your pancakes with chili powder or try a blend of turmeric, coriander, and cumin. For a milder flavor, try adding some garlic powder, onion powder, or paprika. You can also experiment with different herbs, such as thyme, oregano, or basil.
- Add nuts. Toasted almonds, walnuts, or pecans make a great addition to pancakes and provide a crunchy texture.
- Include vegetables. Finely chopped bell peppers, mushrooms, spinach, or kale are all great options for adding extra nutrition and flavor to your pancakes.
- Use whole grain flours. Experiment with different types of flours, such as spelt, buckwheat, or oat, to make your pancakes more nutritious and flavorful.
- Try different toppings. Instead of butter and syrup, try topping your pancakes with fresh fruits, yogurt, or nut butters. Or, for a savory topping, try some freshly grated cheese or pesto.
With these creative ideas, you can easily add variety to your corn and zucchini pancakes. Experiment with different spices, nuts, vegetables, flours, and toppings to make your pancakes even more delicious and nutritious.
Different ways to serve corn and zucchini pancakes
Corn and zucchini pancakes are a delicious way to enjoy seasonal produce, and there are a variety of different ways to serve them. The most common way is to serve them as a side dish or light meal, but there are other ways to enjoy them. Here are some great ideas for exploring different ways to serve corn and zucchini pancakes.
- Salad Topper: Corn and zucchini pancakes make a great topping for a variety of salads. Try topping a leafy green salad with some freshly cooked pancakes, a sprinkle of feta cheese, and a light vinaigrette dressing.
- Sandwich Filler: Another great way to enjoy corn and zucchini pancakes is to use them as a filling for breakfast sandwiches or wraps. Simply layer the pancakes with bacon and eggs for a delicious breakfast sandwich.
- Snack: Corn and zucchini pancakes make a great snack. Serve them with a dollop of sour cream or Greek yogurt for a delicious bite-sized treat.
- Dessert: Believe it or not, corn and zucchini pancakes can even make a delicious dessert. Try topping them with a dollop of whipped cream and fresh berries for an indulgent treat.
No matter how you choose to serve them, corn and zucchini pancakes are a delicious and versatile dish. With these unique ideas, you can enjoy them in many different ways.
How to make corn and zucchini pancakes: a guide to healthy and delicious eating
Gather the ingredients: To make corn and zucchini pancakes, you’ll need 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup plain Greek yogurt, 1/4 cup milk, 2 large eggs, 1/4 cup melted butter, 1 cup grated zucchini, 1 cup corn kernels (fresh, frozen, or canned), and 1/4 cup chopped fresh parsley.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the Greek yogurt, milk, eggs, and melted butter.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Add the remaining ingredients: Fold in the grated zucchini, corn kernels, and chopped parsley.
- Cook the pancakes: Heat a non-stick skillet over medium heat. Grease the skillet with a bit of butter or oil. Scoop a 1/4 cup of the batter onto the skillet and cook for about 2 minutes until the edges are golden brown. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Tips and tricks for perfectly fluffy corn and zucchini pancakes
Start with the perfect consistency: the batter should be thick enough to stick to the spoon when you scoop it out, but still runny enough to spread out over the pan.
- Heat the pan before adding any batter. Your pancakes will cook more evenly if the heat is spread evenly over the pan.
- Use a non-stick pan for easy flipping. The batter will spread and cook more evenly on a non-stick surface.
- Don’t over-mix the batter. You want the ingredients to be blended just enough to combine, but not so much that all the air bubbles are lost.
- Add a sprinkle of sugar to the batter. This will add a slight sweetness to your pancakes and help to give them a golden brown color.
- Let the pancake cook on one side before flipping. After you pour the batter into the pan, let it cook until the edges are lightly browned and the top starts to bubble. Then, carefully flip the pancake and let the other side cook until golden brown.
- Serve with your favorite topping. Maple syrup, honey, or even fruits and nuts are all delicious choices for adding extra flavor to your pancakes.
The health benefits of eating corn and zucchini pancakes
Eating corn and zucchini pancakes provides a number of health benefits, including:
- Improved Digestion: Corn and zucchini pancakes are high in fiber, which helps to keep the digestive system functioning properly. Fiber also helps to reduce constipation, bloating, and other digestive issues.
- Heart Health: Corn and zucchini pancakes are also a good source of omega-3 fatty acids, which have been linked to a reduced risk of heart disease. The healthy fats in the pancakes can also help to reduce cholesterol levels.
- Increased Energy: The carbohydrates in corn and zucchini pancakes will provide energy throughout the day, helping to keep you energized and alert.
- Weight Management: Corn and zucchini pancakes are low in calories, making them a great option for weight loss. The fiber and protein in the pancakes also helps to keep you feeling fuller for longer, so you’re less likely to snack throughout the day.