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.
All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs. Okay, a bit dramatic, but seriously I didn't think it was possible to make low-fat pancakes be delicious and also be vegan, gluten-free. You can have Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vegan corn cheese zucchini pancakes
- It’s 180 ml of nondairy milk or water.
- You need 120 g of oats.
- Prepare 70 g of corn flour.
- You need 2 tbs. of nutricional yeast.
- It’s 1 tbs. of lemon juice.
- You need of salt and pepper.
- It’s 1 of chopped onion (purple).
- You need 1 of grated zucchini.
Used vidalia onion that I grated with the zucchini, also used pecorino roamno cheese instead of parmesan. Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. These Savory Zucchini Cornmeal Pancakes fall into the cheesy category.
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.
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. 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. 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.