Fresh Corn & Zucchini Cakes
These delicious cakes are packed with veggies, so OBVIOUSLY they are healthy!
- 2 large eggs
- 1/3 cup low-fat buttermilk or low-fat milk
- 1/3 cup whole wheat flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Kernels from 1 ear sweet corn (about 3/4-cup)
- 1 zucchini, grated (about 1-cup)
- 1/3 cup onion, chopped
- 1/3 cup mint, chopped
- Zest of 1 lemon
- 2 teaspoons expeller-pressed canola oil
Preparation time 5mins
Cooking time 25mins
Adapted from wholefoodsmarket.com
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth.
Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat.
Working in batches, drop batter by scant 1/4-cup measures into skillet.
Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through.
Add more oil between batches if necessary. Serve the pancakes warm or room temperature.
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