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Breakfast
Zucchini Corn Pancakes
Light and wholesome zucchini pancakes with corn and psyllium husk, baked in the oven.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Grate the zucchini on a box grater, salt it, and let sit for 5–10 minutes. Squeeze out the excess moisture thoroughly.
2
Add an egg, psyllium husk, chopped fresh herbs, baking powder, spices, and corn to the squeezed zucchini. Mix until you have a uniform batter and let it rest for 10 minutes.
3
Portion the batter into small pancakes on a baking sheet lined with parchment paper or a silicone mat, and bake in a preheated 350°F oven for 10 minutes. Flip the pancakes over and bake for another 5–10 minutes.
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