Zucchini and Corn Pancakes with Greek Yogurt and Honey
Author: Allie
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 3 tablespoons unsalted butter, plus more for frying
  • 1½ cups small diced zucchini
  • 1 cup fresh corn kernels (about 2 ears corn)
  • ¼ cup diced onions
  • ½ cup whole-wheat flour
  • ½ cup cornmeal
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ⅔ cup Almond milk
  • 2 tablespoons plain Greek yogurt + more for serving
  • honey to drizzle
  1. In a medium-sized nonstick skillet, heat ½ tablespoon butter over medium-high heat. Add the zucchini, onions, and corn, stirring occasionally. Sprinkle with salt and pepper and cook until the veggies soften (10 minutes). Transfer the veggies to a medium-sized bowl . Stir in the basil.
  2. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and ½ teaspoon salt.
  3. Melt the remaining 2 tablespoons butter in the microwave. In a small bowl whisk together the egg, milk, yogurt, and the melted butter. Make a well in the center of the dry ingredients and pour in the liquid mixture, whisking until just combined. Combine the batter with the vegetable herb mixture and stir well. Let the batter sit for 5 minutes.
  4. In a large nonstick skillet, heat ½ tablespoon butter over medium heat. When the butter has melted use a ¼ cup measuring cup to scoop batter into the pan, (3-4 pancakes at a time). Cook for about 2 minutes, until the pancakes begin to brown on the bottom and bubbles form on the top, then flip. Cook for 1-2 minutes more. Transfer to a plate and repeat with the remaining batter. Add more butter as needed.
  5. Serve warm with Greek yogurt and a drizzle of honey.
Recipe by Key Ingredients at http://keyingredients.me/2017/08/zucchini-corn-pancakes-greek-yogurt-honey