1/2 cupcorn kernelsif frozen, defrosted and drained
1/4 to 1/2cupfinely diced bell pepper
3large eggs
1/4cupmilkany kind
2Tbspgrated Parmesan cheeseoptional
1tspbaking powder
1/4tspkosher salt
1/2cupflourall-purpose, gluten-free blend, or see suggestions in post
oil, for cookingavocado, olive, or vegetable oil
Lemony Yogurt Dip
1/2cupGreek yogurt
1/2tspgrated lemon zest
2tspfresh lemon juice
1tspdried dilloptional
PinchKosher salt
Instructions
Add prepared veggies to a large bowl. Crack eggs into a separate small bowl then add to the large bowl. Mix in the remaining ingredients (besides the oil).
Heat a thin layer of oil in large skillet over medium heat. Cook pancakes until golden brown on each side.
Serve warm or room temperature with dip, if desired. Store in the refigerator for 4 to 5 days or freeze for up to one month.
Lemony Yogurt Dip
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.