Looking for something a little different to put in your kids lunchbox? These fantastic and healthy, Salmon and corn pancakes are packed with goodness and are sure to please.
Makes approx. 16 small pancakes
Ingredients:
2 cups self-raising flour
1 egg
2 cups reduced fat milk
1 cup tinned corn (no added salt)
1 zucchini, grated
1 x 95g can of salmon (any flavour), drained
¼ cup reduced fat cheese, grated
Method:
- In a medium sized mixing bowl whisk together flour, milk and egg until well combined.
- Add corn, zucchini, salmon and cheese and stir well to combine.
- Heat a large frying pan over a low/medium heat and grease lightly.
- Place one tablespoon of pancake mixture per pancake into the pan and allow to cook until bubbles start to form. Once a few bubbles appear, flip each pancake to cook the other side. Allow to cook until both sides are lightly golden and mixture has set in the centre.
- Serve with a side salad for lunch or as they are for a quick healthy snack. Perfect for lunchboxes
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