tgigf.com
This is a great way to get the family to eat veggies! In the summer when the corn and zucchini are plentiful I double or triple the recipe and freeze the batter.
1 1/2 c. Shredded Zucchini(one medium)
1 c. Corn(frozen, fresh or canned-drained)
6 T. T.G.I.G.F! Mix
2 t. Aluminum-free Baking Powder
1/4 t. Garlic Powder
1/4 t. Onion Powder
1/4 t. Salt
1/4 c. Coconut yogurt or vanilla yogurt
2 t. Coconut milk or cow's milk
1 lg. Egg, beaten
2-4 T. Coconut Oil or Olive Oil
directions
Place zucchini and corn in a large mixing bowl. In a small bowl combine T.G.I.G.F!, baking powder, garlic powder, onion powder,and salt. Add dry ingredients to zucchini and corn, slowly add yogurt, milk and egg. Stir until fully blended. * At this point you can freeze the batter in 2"-3" circles on a wax paper lined cookie sheet. Once frozen transfer batter circles to a freezer safe bag.* Heat oil in a large skillet over medium heat. Once heated, use a large spoon to place 2"-3" circles of batter into heated skillet. Place a large splatter screen over skillet! Cook 3-5 minutes per side, drain on paper towels. Repeat until all batter is gone.