These hearty and savory Zucchini Corn Pancakes are packed with vegetables, cheese, and herbs, making them a flavorful and nutrient-rich gluten-free breakfast option. Made using NIHKAN’s Pancake Mix, they are ideal for both kids and adults, and can be easily customized for a vegetarian, high-protein, or low-carb diet.

Ingredients

• 1/3 cup NIHKAN Green Banana Flour Pancake Mix

• 1 medium zucchini, grated

• 1/2 cup corn kernels (frozen, canned, or roasted)

• 2 eggs, beaten (optional for vegan)

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

• 1/4 tsp garlic powder

• Salt and freshly ground black pepper, to taste

• 1/2 cup shredded cheddar cheese

• 2 tsp olive oil

Directions

1. In a large bowl, mix grated zucchini, corn, eggs, basil, oregano, garlic powder, salt, and pepper.

2. Stir in cheese and NIHKAN pancake mix. Add a little water or milk to get a pourable consistency.

3. Heat a non-stick pan over medium-low heat.

4. Pour the mixture to make 4 small pancakes.

5. Cook until golden brown on the bottom (about 2 mins), flip and cook the other side for 1–2 mins more.

6. Serve immediately with a dip or chutney.

Serving Size
4 small pancakes

Recipe Features
✔️ Gluten-Free
✔️ High Fibre
✔️ Loaded with Veggies
✔️ Kid-Friendly
✔️ Customizable for Vegans
✔️ Perfect for Brunch or Tiffin

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