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Zucchini Corn Pancakes – Savory

10-15 Minutes Only
Ideal for 1 Person
10 Ingredients
Beginner

Ingredients

    • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix 
    • 1 medium zucchini, grated
    • 1/2 cup corn kernels, frozen, canned or roasted
    • 2 egg, beaten (optional for vegan)
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
    • 1/2 cup shredded cheddar cheese
    • 2 tsp olive oil
     

Note

    • 4 pancakes of 4inch diameter. Ideal for 1 person.
     

Instructions

  1. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and NIHKAN pancake mix until well combined. Add little water or milk for thin consistency.
  2. Heat a large non-stick pan over medium-low heat. When hot pour the mixture making 4 pancakes.
  3. Cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  4. Serve immediately.

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