Zucchini Pancakes (Gluten-Free) - cooking recipe

Ingredients

2 cups zucchini, shredded and squeezed
1/4 cup fresh corn (optional) or 1/4 cup frozen corn kernels (optional)
1 egg
6 tablespoons gluten-free flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
black pepper
1 tablespoon fresh herbs, of your choice (optional, I used basil and dill.)
1 tablespoon olive oil (for cooking)

Preparation

Mix all the ingredients in a bowl.
Heat oil in a frying pan.
Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
Flip over and cook the other side as well.
Transfer the pancake to a place and keep it warm with a cover.
Cook the other pancake.
Infuse love and serve with your favorite sauce!