Ingredients
1 medium zucchini, grated
2 ears of corn, kernels removed
2 tablespoons grated red onion
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
2 extra-large eggs, lightly beaten
½ cup sharp white cheddar cheese, grated
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil or cooking spray

Directions
Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Add corn kernels. Immediately stir in the onion, eggs, cheese, parsley, and thyme. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Ingredients:

3 cups rolled oats – 10 oz.
1 cup slivered almonds – 4 oz.
1 cup raw cashews – 5 1/2 oz.
3/4 cup coconut (sweetened or not) – 2 1/2 oz.
1/4 cup dark brown sugar – 2 oz.
2 Tbs. maple syrup – 1 1/2 oz.
1 Tbs. honey – 3/4 oz.
3 Tbs. vegetable oil – 1 1/2 oz.
3/4 tsp. salt
2-3 tsp. cinnamon

Directions:

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, honey, oil, salt, and cinnamon. Combine both mixtures and pour onto a large sheet pan. Cook for 45 minutes to an hour until light golden brown, stirring every 15 minutes to achieve an even color.
4. Remove from oven and cool in pan.
5. Store at room temperature in an airtight container.

Ingredients:

• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 tablespoons flaked, sweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 13 1/2 oz. can light coconut milk
• 1 tablespoon melted butter
• 1 egg

Directions:

1. Heat a griddle pan over medium heat.
2. Mix dry ingredients (including coconut) together in a large bowl.
3. In a small bowl beat together coconut milk, butter, and egg.
4. Add to dry ingredients and stir until smooth.
5. Lightly butter griddle pan and drop in 4 pancakes, using a generous 1/4 cup of batter for each.
6. Cook for 3-4 minutes on each side.

Makes about twelve 4-inch pancakes

Recipe from Cooking Light magazine