Zucchini Corn Pancakes

Name: Zucchini Corn Pancakes
Yield: 1
Ingredients: 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

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

Ingredients

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

Steps

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

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