Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
16
Ingredients
Directions
Preheat the oven to 200 degrees F (95 degrees C).
Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes; serve warm.
Cook’s Note
To make dinnertime a breeze, I make the batter in the morning and store it in the fridge until dinner time.
Nutrition Facts (per serving)
| 79 | Calories |
| 3g | Fat |
| 11g | Carbs |
| 3g | Protein |
