Drain the oil from the canned tuna and remove excess water from the corn.

Dice the bell pepper and onion finely. Optionally, add diced carrots for a colorful presentation.

Combine the tuna, corn, diced vegetables, pancake flour, and eggs in a mixing bowl. Add a pinch of salt and pepper for seasoning.

Heat a pan with a small amount of oil. Scoop the mixture into the pan in desired sizes and cook on low heat.

Cook until golden brown on both sides. The vegetables only need light cooking, so avoid overcooking.

Place the cooked pancakes on a paper towel to remove excess oil.