Here is the recipe for the Zucchini Corn Pancakes with Roasted Red Pepper dipping sauce featured earlier this week, courtesy of Ely Pugh of Ely's To Go in Youngstown, Ohio.
1 cup organic unbleached all purpose flour
2 Tbsp baking powder
pinch of sea salt
1 Tbsp unbleached organic sugar
1 Tbsp vegetable oil
1 cup coconut milk
2 cups grated zucchini
2 cups fresh cut corn
½ cup sliced green onions
Mix dry ingredients, then add liquids slowly until well mixed. Pour batter in 1/3 cup increments onto hot pan. Flip when golden brown and bubbling, browning both sides.
Serve with dipping sauce.
1 cup Vegenaise
1/2 cup roasted red pepper spread (Trader Joe's makes a great one)
3 Tablespoons maple syrup.
Blend all ingredients together.