Sweetcorn Courgette Pancakes w/ Homemade Salsa
Prep time
Cook time
Total time
A simple, healthy brunch using fresh fall veg. Mexican chilli, coriander and a fresh salsa finish these corn courgette pancakes off perfectly.
Recipe type: Vegetarian
Cuisine: Mexican
Serves: 16
  • Pancakes
  • Courgettes, 3
  • Corn on the cobb, 3 (or sub equivalent frozen or canned)
  • Eggs, 3 (omit or sub for vegan version)*
  • Red chilli
  • Fresh coriander stalks, bunch
  • Flour, 1 cup
  • Baking soda, tbsp
  • ½ cup milk of your choice
  • Smoked paprika, tbsp
  • Garlic, 3 cloves
  • Chipotle chilli or sub any other chilli, 1 chopped
  • Roasted red pepper paste, tbsp. (optional)
  • Salt and pepper

  • Salsa
  • Large tomatoes, 2
  • Red onion, ½
  • Lime juice, 1
  • Fresh coriander leaves, bunch
  • Red wine vinegar, approx tsp (optional)
  • Sugar, approx tsp (or to taste)
  • Salt and pepper
  1. Remove the corn from the cobs
  2. Heat a large pan and add the corn - allow it to slightly char
  3. Grate the courgettes and use a clean tea towel or cloth to squeeze out any excess liquid
  4. Add them to the pan with the chopped garlic and chilli
  5. After a few minutes add the coriander stalks, smoked parika and season
  6. In a large jug combine the rest of the ingredients and whisk to combine
  7. Add the vegetables from the pan to the jug and stir
  8. Add more flour or milk depending on the consistency (it can vary depending on the courgettes you use) You want it to be thick but light.
  9. To cook the pancakes put ladles of mix into a lightly oiled pan (medium heat)
  10. Cook for approx 4 mins on each side or until golden brown
  11. Enjoy with your favourite sauce, a salad or the salsa below
  12. To make the salsa simply combine all the ingredients and adjust to taste
* Omit the eggs to make this recipe vegan. You may need to alter the ratio of milk and flour to get the right consistency. Without eggs they will be more like fritters than pancakes which is still delicious. You could also try subbing the eggs for a vegan alternative - flax egg, chia, tofu or egg replacer powder.

*The prepared mix can be kept in the fridge for a good few days afterwards and enjoyed at any time of day!

* Nutritional info includes 1tbsp of olive oil (used to cook pancakes), eggs, soy milk, red pepper paste as the salsa.
Nutrition Information
Serving size: 4 pancakes Calories: 350 Fat: 11 Saturated fat: 10 Carbohydrates: 22 Sugar: 16 Sodium: 9.5 Fiber: 11.5 Protein: 13.5
Recipe by Preggie Veggie at http://preggieveggie.com/sweetcorn-courgette-pancakes-w-homemade-salsa/