Zucchini Corn Pancakes

These refined flour-free zucchini corn pancakes are the best way to enjoy spring and summer veggies!


  • 1 pound of zucchini (about 3 medium zucchini), grated
  • 1 cup of fresh corn kernels, cooked (2 to 3 cobs)
  • 1/4 cup of finely diced red onion
  • 3 large eggs, beaten
  • 1/4 cup of almond milk
  • 1/2 cup of chickpea flour
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of garlic powder
  • Olive oil, for pan


  1. Combine all ingredients except for the oil in a large bowl and stir until mixed.
  2. Heat oil in a griddle or skillet over medium-high heat.

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