Why wouldn’t everyone want to cook healthy when it’s easy, accessible and delicious? Here you go–healthy recipes for bon appétit, which means good appetite in French! These gluten-free corn zucchini pancakes are a perfect way to use up frozen leftover summer corn and zucchini that may still be growing in the garden (or available at the farmers market). Plus this recipe is L.O.V.E. Approved!
Ingredients (choose organic and local when available):
1 cup cooked corn, mashed
1/2 cup zucchini, grated
1/2 medium onion, finely diced
1/2 cup cornmeal, fine
1/2 teaspoon baking powder
Sea salt (optional) and freshly ground black pepper to taste
1 egg
1/4 cup low-fat milk
2 teaspoons extra virgin olive oil
In a bowl, combine cornmeal, baking powder, salt (optional) and pepper. In another bowl, whisk together egg, milk, corn, zucchini and onion. Stir wet ingredients into dry until just combined. In a sauté pan, heat over medium heat. Pour batter into pan to make four pancakes. Cook until golden, about 3 minutes on each side. Serve with plain yogurt.
Serves 4.
Nutrition Facts per serving (one cake) (111 grams): 137 calories, 4.4 grams fat, 42 mg cholesterol, 30 mg sodium (if no salt added), 22 grams carbs, 2.5 grams dietary fiber, 4.4 grams protein.