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.

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. And best of all, they don't even taste "healthy"! You can cook Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegan corn cheese zucchini pancakes

1. Prepare 180 ml of nondairy milk or water.
2. It's 120 g of oats.
3. Prepare 70 g of corn flour.
4. Prepare 2 tbs. of nutricional yeast.
5. Prepare 1 tbs. of lemon juice.
6. It's of salt and pepper.
7. It's 1 of chopped onion (purple).
8. Prepare 1 of grated zucchini.

All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. 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. They'll remind you of eating homemade zucchini bread, just in the form of pancakes! These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs.

Vegan corn cheese zucchini pancakes instructions

1. Blend everything exept onion and zucchini.
2. Transfer in a bowl and add onion and zucchini.
3. Bake in a pan on each side for 2-3 min.
4. Serve with fresh tomatos.

I loved that corn taste and wow, the pancakes are so filling + healthy! Corn Cou Cou (Vegetarian + Gluten Free) #TastyTuesdays Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. Made with zucchini, these are a tasty change of pace from ordinary potato pancakes.