Here is an easy recipe that involves two foods that most kids can’t get enough of: corn and pancakes! Using sweet canned corn cuts the time in half but you can also use fresh summer corn sliced off the cob when in season. Got a texture phobic eater? Blend the corn smooth prior to adding it in. This will also make the pancakes slightly thicker and ideal for finger food or as a take along snack.

1 can drained corn or 1 large cob or corn sliced
1 egg
1 1/2 tbsp organic honey
1/2 flour
Salt to taste
Canola oil for frying

Add corn, egg, and honey into food processor and pulse to combine. Heat the oil in a non-stick pan and drop tablespoon fulls of the batter and cook for 1-2 min on each side. Pancakes can be refrigerated and reheated for 10-15 seconds in the microwave.