Corn and Bell Pepper Pancakes

Corn and Bell Pepper Pancakes

Savory Corn and Bell Pepper Pancakes are a delicious and healthy make-ahead summer side dish. On a busy weeknight they pair perfectly with grilled chicken or fish, but these simple flapjacks also work well as a breakfast or brunch option with eggs. This recipe is an easy way to get your little ones to eat their whole grains and veggies!

During the warm-weather months when local produce is at its best, I love to come up with new and different ways to enjoy our veggies. The kids get tired of salads, and I don’t always want to heat up my kitchen by turning on the oven to make a gratin or casserole side dish. Instead, I took the classic (and kid-friendly) corn fritters and turned them into flavorful, healthier whole grain pancakes.

Ingredients

  • 2 eggs
  • ½ cup milk
  • 1 cup whole wheat flour (all-purpose flour will also work)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups cooked corn kernels (you can use fresh corn, thawed frozen corn, or even canned corn!)
  • ½ cup finely diced red bell pepper
  • For serving: sour cream or plain Greek yogurt; minced fresh chives
Read the whole recipe on The Seasoned Mom