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.
  3. Drop 1/3 cup portions of the zucchini batter onto the griddle and gently press down to form pancakes.
  4. Fry until golden brown, then carefully flip over, cooking the opposite side until golden brown and the middle is cooked through, about 3 to 5 minutes per side.