Ingredients
4
4 servings
- •1 ½ cups creamed corn
- •2 zucchinis, shredded and squeezed to remove excess water
- •1 cup all purpose flour
- •1 teaspoon garlic
- •½ teaspoon paprika
- •1 teaspoon kosher salt
- •½ teaspoon pepper
- •⅓ cup cornmeal
- •nonstick cooking spray, for greasing
- •olive oil, for brushing
- •avocado crema, for serving
- •fresh scallion, for serving
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
- Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
- Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
- Serve with avocado crema and scallions.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 286
- Carbohydrate: 47g
- Fat: 7g
- Fiber: 3g
- Protein: 6g
- Sugar: 3g
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