This recipe makes about 12 little cakes. The recipe is from Whole Foods.
Ingredients:
2 large eggs 1/3 cup low-fat buttermilk or low-fat milk 1/3 cup whole wheat flour 1 1/4 teaspoons baking powder 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper Kernels from 1 ear sweet corn (about 3/4 cup) 1 zucchini, grated (about 1 cup) 1/3 cup chopped onion 1/3 cup chopped mint or basil Zest of 1 lemon 2 teaspoons expeller-pressed canola oil
Preparation:
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.