Vegan corn cheese zucchini pancakes - Turned out great! Very moist.. Today I am sharing this Vegan corn cheese zucchini pancakes! A quick and easy dinner that is ready in under 40 minutes! 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. The zucchini keeps these pancakes incredibly soft and moist even without any oil or fat in the recipe, and you really can't taste the sneaky zucchini in here at all. Whisk the dry ingredients together in a large mixing bowl.
Add the flax egg and the milk and stir until well combined.
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You can cook Vegan corn cheese zucchini pancakes with 8 Ingredients and 4 steps. See the following guide!
Ingredients for Vegan corn cheese zucchini pancakes:
- 180 ml nondairy milk or water.
- 120 g oats.
- 70 g corn flour.
- 2 tbs. nutricional yeast.
- 1 tbs. lemon juice.
- salt and pepper.
- 1 chopped onion (purple).
- 1 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. Zucchini Corn Pancakes - These easy pancakes are the perfect side dish or appetizer to any meal.
Step by step how to cook Vegan corn cheese zucchini pancakes:
- 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.
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. You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. The onion adds delicious sweetness to the pancakes, and the hot chili peppers give a nice spicy kick, kal-kal-han-mat (칼칼한맛) as Koreans say. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs.
