Vegan corn cheese zucchini pancakes. Not sweet pancakes, but savory ones. Back before I became a vegan, I had a zucchini pancake recipe I loved, which came together with shredded zucchini, flour, and egg whites. I've long wanted to veganize it and amp up the color with more veggies.
And best of all, they don't even taste "healthy"!
All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese.
Mix up your morning meal with this subtly-cheesy, veggie-studded, soft, fluffy stack of savory breakfast pancakes! ▽ L I N K S B E L O W ▽ ▷R E C I P E.
You can have Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Vegan corn cheese zucchini pancakes
- You need of nondairy milk or water.
- You need of oats.
- It's of corn flour.
- It's of nutricional yeast.
- It's of lemon juice.
- Prepare of salt and pepper.
- Prepare of chopped onion (purple).
- Prepare of grated zucchini.
These Savory Zucchini Cornmeal Pancakes fall into the cheesy category. Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix. Since these pancakes are obviously not syrup-soaking appropriate, I topped this stack with a dollop of Kite Hill Chive Cream Cheese. Whisk the dry ingredients together in a large mixing bowl.
Vegan corn cheese zucchini pancakes step by step
- Blend everything exept onion and zucchini.
- Transfer in a bowl and add onion and zucchini.
- Bake in a pan on each side for 2-3 min.
- Serve with fresh tomatos.
Add the flax egg and the milk and stir until well combined. These vegan zucchini and corn patties are quick, healthy and easy to make. I used rice flour as the binding agent in these patties, you can also use all purpose flour or chickpea flour (besan) in place. You can eat them as such and put them inside your burger or sandwich. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs.