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.
- 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