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


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


  • 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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