Sweet Corn & Zucchini Pancakes with Salsa Verde

With a recent trip to the Minnesota State Fair,  I am obsessed with all things sweet corn.  Sweet corn ice cream is my go-to every year!  With the fair as my inspiration I whipped up a batch of my Sweet Corn & Zucchini Pancakes with Salsa Verde.  I love the different and unexpected flavors of a savory pancake.  The sweetness of the corn pairs perfect with the saltiness of the parm and all topped with a dollop of my Easy Salsa Verde.  Summer please stick around!

Combine all ingredients except the oil and salsa verde in a large bowl and stir until well combined.

Heat oil on a griddle or skillet over medium-high heat.  Drop 1/3 cup portions of the zucchini batter onto the griddle and gently press down to form pancakes.

When batter starts to bubble, flip the pancakes (about 4-5 minutes).  Cook the pancake for another 4-5 minutes on the other side until batter is cooked through.

Remove pancakes from griddle and serve with a dollop of salsa verde and a sprinkle of fresh cilantro.

Sweet Corn & Zucchini Pancakes with Salsa Verde

  • Yield: 6 servings
  • Prep Time: 10 min
  • Cook Time: 10 min

Ingredients

  • 3 medium zucchini grated
  • 1 cup fresh sweet corn (about 2 cobs)
  • 1/4 cup red onion diced
  • 1/4 cup unsweetened almond milk (sub dairy milk)
  • 1/2 cup almond flour (sub AP flour)
  • 1/4 cup parmesan cheese
  • 3 eggs beaten
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • Olive oil for pan
  • Salsa verde and fresh cilantro for serving

Instructions

  1. Combine all ingredients except the oil and salsa verde in a large bowl and stir until well combined.

  2. Heat oil on a griddle or skillet over medium- high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle and gently press down to form pancakes. When batter starts to bubble, flip the pancakes (about 4-5 minutes). Cook the pancake for another 4-5 minutes on the other side until batter is cooked through.

  3. Remove pancakes from griddle and serve with a dollop of salsa verde and a sprinkle of fresh cilantro.

 

 

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